A desert just for two... ahh how romantic. Rich buttery croissants submerged in sweet decadent caramely goodness with just a hint of brandy... mmmmmm!! Now I will say that that I do not like bread pudding... there is just something about wet bread that triggers my gag reflex however, this recipe is different and am I ever so glad that I found it. The croissants are a different texture and not gummy at all.
Caramel Croissant Pudding
2 stale croissants
1/2 cup sugar
2 tablespoons water
1/2 cup heavy cream
2 tablespoons bourbon
1/2 cup whole milk
2 eggs, beaten
Preheat the oven to 350 degrees F.
Tear the croissants into pieces and put in a small oven safe dish.
Put the sugar and water into a saucepan, and swirl around to help dissolve the sugar before putting the saucepan on the stove over medium/high heat. Caramelize the sugar and water mixture by letting it bubble away until it all turns a deep amber color; this will take 3 to 5 minutes.
Take the pan off the heat and add the cream - ignoring all spluttering - followed by the bourbon and milk. ***Ok, at this point, I ended up with a big ball of gunk sitting in a cream/brandy/milk bath, but I put the pan back on the heat and stirred until it dissolved.*** Whisk to mix, then still whisking add the beaten eggs. Pour this quickly over the croissants and leave to steep for 10 minutes. Place in the preheated oven for 20 minutes.