I must say that I was never a major fan of bread and butter pudding, but as mentioned in the podcast, it has become a favourite in the past few months. However, to be honest there is one that has been my signature go-to for a while, but that is for another recipe post. I guess what I love about them is they are fairly easy to make with no fuss.
Nigella Lawson is responsible for this delicious piece of wonder adapted a bit by me.
COOK TIME: 35 minuets SERVES: 4
- 4 croissants
- 200g sugar
- 4 tablespoons water
- 250ml double cream
- 250ml milk
- 4 tablespoons bourbon / rum / whisky
- 4 large eggs beaten
- 1 teaspoon of vanilla extract
- A pinch of salt
- Preheat the oven to 180°C and whisk together your cream, milk, bourbon, eggs, vanilla and salt and set aside for later – this is your custard mixture.
- Tear the croissants into pieces and put in a rectangular oven-proof dish. The croissants should fit in there snugly with some room for the caramel custard.
- 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. Do not stir, since this would cause crystals. Just swirl your pan and allow your sugar to dissolve and then caramelise. Your sugar should be in the pan until it all turns a deep amber colour; this will take 3-5 minutes. This is a juggle. Don’t burn it but also don’t be afraid to let it get to a good amber colour.
- Now work quickly – Turn the heat down to low and add the your custard mixture an whisk. Any solid toffee that forms in the pan will dissolve easily if you keep whisking over low heat.
- This is your caramel bourbon custard! Pour this over the croissants and leave for 10 minutes.
- Place in the oven for 20 minutes.
- It might be a good idea to leave it for 5 minuets when it comes out then serve it with a scoop of vanilla ice cream.
It is also a treat the next day or I would suggest trying it cold as well.