Caramel Croissant Pudding Food

CARAMEL BREAD PUDDING FOR TWO

Steps:

• Preheat the oven to 350 degrees F. Lightly butter 2 ovenproof 6-ounce tea or coffee cups. Tear a loosely packed 1/2 cup of the croissant pieces into slightly smaller pieces, and toss them with the melted butter in a small bowl; set aside.
• Whisk the egg with 2 tablespoons of the sugar in a medium bowl until the sugar is dissolved. Whisk in the half-and-half and vanilla. Stir in the remaining 1-inch croissant pieces and the caramels, and let the mixture sit, folding occasionally, for about 15 minutes. Don't worry if the mixture seems too wet; the excess moisture will be absorbed as the pudding bakes.
• Divide the soaked bread mixture between the prepared cups. Top each with half the buttered croissant pieces, and sprinkle with 1/4 teaspoon of the remaining sugar. Bake until the bread pudding puffs above the rim of the cups and is set, about 30 minutes. Let cool a few minutes (the pudding will sink), and serve warm.

NIGELLA LAWSON CARAMEL CROISSANT PUDDING

Steps:

• Preheat oven to 350 degrees.
• Tear croissants into pieces and put in a small gratin dish.
• Put sugar and water into a saucepan, and swirl around to help dissolve the sugar before putting the saucepan on the burner over medium to high heat.
• Caramelize the sugar and water mixture by letting it bubble away until it all turns a deep amber color. This will take 3-5 minutes.
• Turn heat down to low and add heavy cream. Whisk in whole milk and bourbon. Take off the heat and, still whisking, add eggs.
• Pour the caramel bourbon custard over the croissants and leave to steep for 10 minutes if the croissants are very stale.
• Place in oven for 20 minutes....
• Serves 2 greedy people!

CARAMEL CROISSANT PUDDING

Steps:

• Preheat the oven to 350 degrees F.
• Tear the croissants into pieces and put in a small gratin dish; I use a cast iron oval with a capacity of about 500ml/ 2 cups for this.
• 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. Keep looking but don't be too timid.
• Take the pan off the heat and add the cream - ignoring all spluttering - followed by the bourbon and milk. 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 and prepare to swoon.

CARAMEL CROISSANT PUDDING

Steps:

• Preheat oven to 356 degrees farenheit.
• tear croissants into pieces and put in a small gratin dish
• Put sugar and water into a saucepan and mix.
• turn on stove to medium-high heat.
• caremelize sugar and water by letting it bubble away without stirring until it all turns a deep ameber colour this takes 3-5 min.
• turn heat down to low and add cream and add milk and burbon while whisking
• take off heat whisk in the eggs.
• pour the sauce over the croissants in the gratin dish
• let sit about 10 min to steep.
• place in oven 20 min.

CARAMEL CROISSANT PUDDING

Steps:

• Heat the oven to 350. Tear croissants into pieces and place them in a small gratin dish that holds about 2 cups.
• Combine sugar and water in a saucepan and swirl around to help dissolve the sugar before placing the saucepan on a burner over medium to high heat.
• Caramelize the mixture by letting it boil for 3 to 5 minutes or until it turns a deep amber color.
• Reduce the heat to low, add the cream and,while whisking,add the milk and bourbon. Any solid toffee that forms in the pan will dissolve easily if you keep whisking over low heat. Take the pan off the heat and, still whisking, add the beaten eggs until it forms a custard.
• Pour the custard over the croissants, and -if the croissants are extremely stale-let the pudding stand for 10 minutes to steep.
• Bake for 20 minutes. Serve.