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
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.