Best Caramel Croissant Pudding Recipes

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.

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 BREAD PUDDING

Steps:

• 1. Preheat oven to 350˚F.
• 2. Coat a 2-quart baking dish with cooking spray.
• 3. To toast nuts, arrange in a single layer on a rimmed baking sheet and roast for 2 to 4 minutes or until the nuts are fragrant and slightly darkened. Reserve.
• 4. Tear the croissants into bite-sized pieces and place half in the baking dish. Reserve the remaining half.
• 5. When the nuts are cool enough to handle, mix them with 1 teaspoon sugar and the ground cinnamon in a small bowl. Sprinkle the nut mixture on top of the croissants in the baking dish. Top with a layer of the remaining croissant pieces.
• 6. In a medium bowl, combine the Hood Heavy Cream and Hood Light Cream. Reserve.
• 7. In another medium bowl, whisk the eggs by hand until just beaten. Add the vanilla extract and the dissolved espresso powder to the eggs and whisk to combine. Reserve.
• 8. To make the caramel, combine 1 cup sugar and the water in a medium stainless steel saucepan. Stir to dissolve the sugar. Heat the sugar and water mixture over medium-high heat. Caramelize the sugar mixture by letting it gently boil, but do not stir. It should take 10 to 14 minutes for the mixture to turn a deep yellow/orange color. When it does, turn the heat to low. Slowly add the cream to the caramel, whisking vigorously. The mixture will be bubbly and will give off steam, so be careful. Remove the pan from the heat.
• 9. Add the coffee syrup and whisk for about a minute. Slowly add the egg mixture, whisking the entire time to avoid scrambling the egg. The mixture should be custard-like.
• 10. Pour the cream/egg mixture over the croissant mixture and wait for 10 minutes before baking.
• 11. Bake for 25 to 30 minutes or until the bread is set and the top is golden brown. Let cool for 5 to 10 minutes.
• 12. To make the topping, whip the Hood Heavy Cream with the coffee syrup, vanilla extract, sugar, and dissolved espresso powder until soft peaks form. Do not overbeat.
• 13. To serve, dust each piece with sifted confectioner's sugar and top with whipped cream.
• 14. Serving suggestion: Serve with oven baked-bacon or Canadian ham, fresh fruit, and Hood Milk.

CARAMEL CROISSANT PUDDING

Steps:

• 1. Heat the oven to 350. Tear croissants into pieces and place them in a small gratin dish that holds about 2 cups.
• 2. 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.
• 3. Caramelize the mixture by letting it boil for 3 to 5 minutes or until it turns a deep amber color.
• 4. 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.
• 5. Pour the custard over the croissants, and -if the croissants are extremely stale-let the pudding stand for 10 minutes to steep.
• 6. Bake for 20 minutes. Serve.

CARAMEL CROISSANT PUDDING

Steps:

• 1. Preheat the oven to 180°C/gas mark 4. 2. Tear the croissants into pieces and put in a small gratin dish; I use a cast iron oval one with a capacity of about 500ml for this. 3. Put the caster 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. 4. Caramelize the sugar and water mixture by letting it bubble away, without stirring, until it all turns a deep amber colour; this will take 3-5 minutes. Keep looking but don't be too timid. 5. 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. 6. Pour the caramel bourbon custard over the croissants and leave to steep for 10 minutes if the croissants are very stale. 7. Place in the oven for 20 minutes and prepare to swoon.