Nigella Lawson’s Caramel Croissont Pudding

As the season changes, so as our wardrobe and diet. Bidding goodbye to hot pants and gelato, it’s time for cosy fuzzy sweaters and warm puddings to welcome the frosty season. When it comes to puddings, I’m sure everyone is quite familiar with the basic bread and butter pudding – which is without a doubt my number one favourite pudding. I was mainly drawn to the ease of whipping it up without a recipe and  the feeling of being resourceful for using up stale breads. 

As croissants do not stand a chance of  becoming stale in my household (as my husband and I love croissant very much), I think it is worthwhile to buy fresh croissants just to try this caramel croissant pudding recipe. The cooking process is not much different from the conventional pudding recipe but I must say, all the delicious elements of  buttery, flaky and slightly crispy croissants  have passed to this wonderful dessert. I’m sorry bread and butter pudding, your number 1 spot has been taken!

Nigella Lawson’s Caramel Croissant Pudding

(adapted from Nigella Express)

Serves 2 – 3 people

Ingredients:

2 stale croissants

1/2 cup sugar

2 tbsps water

1/2 heavy cream

2 tbsps bourbon

1/2 cup whole milk

2 eggs, beaten

Methods:

1. Preheat the oven to 176 degrees celsius, 350 degrees F.

2. Tear the croissants into pieces and put in a small gratin dish. Alternatively, use a cast iron oval with a capacity of about 500ml/ 2 cups.

3. 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.

4. 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.

5. Place in the preheated oven for 20 minutes and prepare to swoon.

 
11 Responses to Nigella Lawson’s Caramel Croissont Pudding
  1. Von
    July 3, 2010 | 11:15 am

    Croissants never go stale in my house either- we all love them too =] I haven’t had bread and butter pudding before, but have never really wanted to try it. This croissant pudding sounds so good that I want to try it now =]

    • Emily
      July 3, 2010 | 11:26 am

      Hi Von,

      Thanks for your comment. I’m sure you won’t regret this! :)

  2. cakebrain
    July 4, 2010 | 5:03 am

    gosh. what a great looking dessert! I would love a huge bowl of this right now!

    • Emily
      July 4, 2010 | 6:33 am

      Thanks for your comment. Be careful, it is addictive! :P

      • Banoffee Pie Recipe
        May 19, 2011 | 10:50 pm

        Hi Emily, great post, any ideas how croissont’s could be introduced to banoffee pies?

  3. Stephanie
    September 16, 2010 | 6:46 pm

    I absolutely adore how you’ve prepared this in a clear dish… you actually found a way to make it look more delicious!

  4. banoffee pie
    December 12, 2010 | 5:55 pm

    Wow, I’ve never seen this before – I love croissont’s so will DEFINITELY be giving this a go! thanks a lot

  5. Eunice
    December 19, 2010 | 2:34 pm

    This is madness! =D I would love to try this next time ! ;)

  6. [...] Karamelinis kruasanų pudingas Caramel Croissont Pudding [...]

  7. Jenny
    August 21, 2013 | 10:50 pm

    I make this ALL THE TIME! It has become my go-to, warm and cozy fast dessert! you can seriously take this as a base and make so many yummy variations or enjoy it as is. WE LOVE IT!

  8. […] If you’ve mastered this recipe, don’t be surprised if you find yourself purposely letting your croissants go stale just so you could turn them into this glorious pudding! I’m always amazed at how the stale croissants come back to life when you add caramel, eggs, sugar and eggs and then baked at 180 C. Delicious might just be an understatement. Please click here for the link to the recipe: NIGELLA LAWSON’S CARAMEL CROISSANT PUDDING […]

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