CROISSANT CARAMEL BREAD PUDDING
A very, very good use for those few leftover croissants on your kitchen counter. A few minutes spent making a simple caramel, and a very careful mixing of sputtering ingredients, will prove to be time well spent. This sweet, sticky dessert is totally irresistible.
- ½ cup sugar
- 2 tblsp water
- 2-3 day-old croissants
- ½ cup heavy cream
- ½ cup milk
- 2 tblsp bourbon or dark rum
- 2 eggs, well beaten
- 1/3 cup chopped dark chocolate
Lightly butter a medium size baking dish—line with torn-up croissant pieces. Caramelize the sugar in heavy pan by mixing with water and boiling for 3-5 minutes without stirring—until mixture turns amber color. Remove pan from heat and carefully whisk in cream. Return pan to low heat and whisk in milk and rum—keep whisking!! Take pan off heat and carefully whisk in beaten eggs. Pour the custard mixture over the croissants and let sit for 10 minutes. Top with chopped chocolate pieces. Then bake in 350’ oven for about 20 minutes. Dust with a bit of confectioners sugar.
The Kitchen Hive