photo and recipe from here
Bonjour mes belles,
This week's recipe involves croissants and at Maison No. 20 we go through a lot of these, 90 a week in high season....hence this recipe is handy for using left overs.
Merci to the fabulous Nigella Lawson for coming up with this one.
2 stale all-butter croissants, coarsely torn
1/2 cup sugar
2 tablespoons water
1/2 cup heavy cream
1/2 cup milk
2 tablespoons bourbon
2 large eggs, beaten
- Preheat the oven to 350°. Lightly butter a 1-quart shallow baking dish and arrange the croissant pieces in the dish. In a small saucepan, stir the sugar and water over moderately high heat until the sugar dissolves; wash down any crystals on the sides with a wet pastry brush. Cook without stirring until a medium amber caramel forms, about 5 minutes. Remove from the heat and stir in the cream, milk and bourbon. Cook over low heat just until any hardened caramel dissolves.
- In a bowl, whisk the eggs. Gradually whisk in the hot caramel. Pour over the croissants and let stand for 10 minutes, pressing the croissants to keep them submerged.
- Bake the pudding in the center of the oven for 20 minutes, until puffed and golden. Let cool for 10 minutes, then serve.
......bon appetite à tous, Leeann