Saturday, March 20, 2010

Caramel Croissant Pudding

This dessert will change your life. This is my all-time favorite recipe from my mama. It's a spin off of bread pudding but people who don't like bread pudding have told me that this is the most amazing dessert they've ever had. And it is really quite simple to make, but super elegant so you look like that amazing chef we are all trying to pretend to be. This recipe easily doubles. Get ready to be a new person!!

{What you need}
12 petite croissants (or 6-9 Large)
2 cups cream
2 cups milk
3/4 cup sugar
1/2 teaspoon vanilla
1 egg
caramel sauce of your liking

Tear the croissants up in medium chunks and place in a medium-sized baking dish. Set aside. In a medium sauce pan, combine cream, milk, sugar, and vanilla. Bring to a boil, stirring constantly so it doesn't burn, and until the sugar has dissolved. Immediately remove from heat. Transfer into a bowl and put milk mixture into fridge to cool completely, about 1 hour. Once cooled, whist egg in small dish and stir into milk mixture. Pour over croissants and bake at 350 in a water bath for about 40 minutes, or until an inserted knife comes out clean.

(Compliments of Jackie Durrant)

1 comment:

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