Ingredients for Nigella Lawson Caramel Croissant Pudding
- 4 croissants
- ½ cup granulated sugar
- ¼ cup water
- ½ cup heavy cream
- ¼ cup whole milk
- 1 tablespoon bourbon (optional)
- 2 large eggs
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How to Make Nigella Lawson Caramel Croissant Pudding
- Preheat oven to 350°F (175°C).
- Tear 4 croissants into bite-sized pieces and place them in a small (approximately 1.5-quart) gratin dish.
- In a medium saucepan, combine ½ cup granulated sugar and ¼ cup water. Swirl gently to dissolve the sugar before placing the saucepan over medium-high heat.
- Cook, without stirring, until the sugar melts and turns into a deep amber caramel. This will take approximately 3-5 minutes. Watch carefully to prevent burning.
- Reduce heat to low. Carefully pour in ½ cup heavy cream (the mixture will bubble vigorously). Whisk constantly until smooth.
- Whisk in ¼ cup whole milk and 1 tablespoon bourbon (optional).
- Remove from heat and whisk in 2 large eggs one at a time, ensuring each is fully incorporated before adding the next.
- Pour the caramel custard evenly over the croissants. If the croissants are very stale, let them soak for 10 minutes to soften.
- Bake for 20-25 minutes, or until the pudding is set and golden brown on top.
- Let cool slightly before serving. Serves 2.
Nutrition Information (Approximate per serving)
Sodium
22 g
Sugar
240g
Fat
115g
Carbs
26g
