Sunday, October 31, 2010

Bourbon for Brunch?

The little town where we live now (because I go to school here) has been feeling, in all honesty, a tad lonely. We don't often think about this because well, we don't have to, but it's not always easy making friends. For the time being, though, we're both trying to be positive and not let the change of scenery and its confines hinder the things we really love and believe in doing. The closest I can come to a conclusion about all of this is that sometimes life rearranges around you in a way that you (even if momentarily) need to make yourself happy while you work your way toward something. This isn't self-deceit, it's honest and hard work and it requires creativity and humility. It's something like the opposite of escape to the sanctuary of the familiar. Food is a big way we keep our mental health; really. Taking time with food makes an unbelievable difference.

Caramel Bourbon Croissant Pudding à la Nigella
  • 3 stale croissants
  • 6-8tbsp sugar (white or brown)
  • 2 tbsp water
  • 125ml light/heavy cream
  • 150ml milk
  • 2 tbsp bourbon
  • 3 eggs, beaten
Preheat the oven to 180°C

Tear the croissants into pieces and put in a small gratin dish (you can save one whole and put it on top of the pieces for aesthetics); a cast iron oval dish would work perfectly but use whatever you've got.

Swirl around the sugar in the water in a saucepan to help dissolve before putting on the stove over medium/ high heat. Caramelize the sugar and water mixture by letting it bubble away, without stirring, until it all turns a deep amber colour (3-5 minutes). Turn to low, pour in the cream and whisk while adding the milk and bourbon. Take off the heat and, still whisking, add the beaten eggs.

Now you've got a bourbon custard, which you will pour over the croissants and leave to steep for 5-10 minutes depending on how stale the croissants are. If you have a whole one on top, poke holes in it and press it to make sure it soaks up enough custard.

Bake for 15-20 minutes or until the tops are golden brown and the custard has set. Serve with Strong coffee and something light like citrus segments... Life is good.


  1. Life sure would be good with a chunk of that! Love the feel of your photos, almost ethereal. How'd you capture that?



  2. Heather,
    we use a manual camera and natural light, then use the scans of the developed photos here. That's why they're not as sharp as some other photos.

  3. Ah I see, thanks. Love it!