Sunday, April 3, 2011

Bread Pudding Galore

What does someone do with left over, unwanted, stale croissants?... Well, I make caramel croissant bread pudding. Nigella Lawson's recipe to be exact. This bread pudding is absolutely delicious. It's quite sweet, though, so I try not to eat too much. It's a bit difficult to do that. 

Now, if you're watching your weight, this is definitely NOT something you want to eat. It's wonderfully rich and caramelly, which means it's definitely not on the Weight Watchers recipe book. But if you feeling like just letting yourself go for one night, this is definitely the "go to" dessert. It's definitely one I make over and over again!

Caramel Croissant Bread Pudding (adapted from Nigella Lawson)

makes 2 servings (1 croissant per person)

2 stale croissants
1/2 cup sugar
2 tbsp water
1/2 cup heavy cream
1/2 cup whole milk (I used 1%)
2 eggs, beaten

Preheat the oven to 350 degrees F.
Tear the croissants into pieces and put them into 2 5-ounce ramekins. Be sure to lightly grease them. 
Put the sugar and water into a saucepan, and swirl around to help dissolve the sugar before putting the saucepan on the hob over medium to high heat. Caramelize the sugar and water mixture by letting it bubble away until it all turns a deep amber colour; this will take 3 to 5 minutes. Take the pan off the heat and add the cream  followed by the milk. (the mixture will bubble violently, so be careful) Whisk the mixture to mix and while still whisking, add the beaten eggs. Pour this quickly over the croissants and leave to steep for 10 minutes. Once the croissants have soaked the custard mixture, bake for 20 minutes. After 20 minutes, the croissant pudding should be golden brown. Let them cool for a few minutes, then invert them onto a plate and serve with ice cream or whipped cream.

Happy Baking! 

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