Caramel croissant pudding

Recipe from: 26 July 2011
The Gorgeous Gourmet

Ingredients 5
Servings 1
Minutes 10 mins


Serving Change
  • 2
  • 1/2
  • 2
  • 1
  • 2
    eggs, beaten


10 mins
Preheat the oven to 180°C.
Tear the croissants into pieces and put in a small ovenproof dish with 500ml capacity.
Place the sugar and water into a saucepan and swirl around to help dissolve the sugar before putting the saucepan on the stove over medium to high heat.
Caramelize the sugar and water mixture by letting it bubble away until it all turns a deep golden colour; this will take 3-5 minutes.
Take the pan off the heat and add the cream – this will splutter and bubble.
Whisk to mix – some caramel will have solidified, but just keep whisking over a low heat until it dissolves.
Add the beaten eggs, whisking continually and pour this over the croissants.
Press croissants down so liquid is absorbed as much as can be (don’t worry, there will be more liquid than can be absorbed, but this will reduce during baking).
Bake for 20 minutes, until most of the liquid is absorbed, and the top is golden brown.

Reprinted with permission of The Gorgeous Gourmet
To visit The Gorgeous Gourmet’s blog, click here.

Read more on: bake  |  flour

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