Nigella Lawson Caramel Croissant Pudding

Ingredients for preparing Nigella Lawson caramel croissant pudding:

  • 2 stale croissants

  • 100 grams sugar

  • 2 tablespoons water

  • 125 milliliters double cream

  • 125 milliliters full-fat milk

  • 2 tablespoons bourbon (or rum)

  • 2 large eggs (beaten)

Instructions:

      1. Preheat the oven to 180°C.

      1. Tear the croissants into pieces and put in a small gratin dish; We use an oval one with a capacity of about 500ml for this.

      1. Put the sugar and water into a saucepan, and swirl around to help dissolve the sugar before putting the saucepan on the hob over a medium to high heat.

      1. Caramelize the sugar and water mixture by letting it bubble away, without stirring, until it all turns a deep amber color; this will take 3-5 minutes. Keep looking but don’t be too timid.

      1. Turn heat down to low and add the cream – ignoring all spluttering – and, whisking away, the milk and bourbon. Any solid toffee that forms in the pan will dissolve easily if you keep whisking over low heat. Take off the heat and, still whisking, add the beaten eggs.

      1. Pour the caramel bourbon custard over the croissants and leave to steep for 10 minutes if the croissants are very stale.

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

Prep time: 15 min

Total time for preparing Nigella Lawson caramel croissant pudding: 35 min – 45 min

Notes:

  • If you want to store your pudding you can do so and it will last in your fridge for up to 2 days and you can pop it in the oven if you want to serve it warm, or just let it come to room temperature and serve it like so.

  • You can also serve this with some vanilla ice cream for a lighter taste.

  • You can see Nigella cooking this recipe in the video below!

Tip: You can use some chocolate and add it in with the stale croissants for a different twist to this recipe…

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Enjoy! 🙂

Check out another Nigella’s Recipe :  Lychee Martini Recipe

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