Caramel Croissant Pudding - Sinfully Delicious

Yea! It's Pot Luck over at I Heart Cooking Club this week. I screwed around too much last week and couldn't get the recipe I wanted to work on finished up, then added for Exotic Locations theme.

Well, in spite of not preparing a dish for that theme, I can tell you an exotic location I'd rather be at right now. The Canary Islands. Warm weather, shifting our toes through the sand as we walk the beach. Doug would rent a Softtail and we'd ride around....looking for places to eat, have some drinks back at our rental.

Yeeeeah....that's not happening anytime soon. But, since we are not doing Exotic Locations in the physical travel sense, and because I did not get it together to do that crab recipe from Nigella Express, I will submit Caramel Croissant Bread Pudding for Pot Luck.

Here is a snap of the end result....


Preheat the oven to 350F. Tear up the 2 large stale croissants into pieces and place in a baking dish. Put 1 cup of sugar in a pan with 2 tablespoons water. That is so much sugar.... Swirl it around and dissolve. Stir. That's obvious I guess.



Turn heat down and add 1/2 cup heavy cream, stir to keep it from getting toffee-like.




Ignore splattering cream and whisk away, then add 1/2 cup of whole milk and 3 tablespoons bourbon. The recipe calls for 2 tablespoons but I thought...what the hell. We used Marker's Mark.




Take off the heat, still whisking, and add 2 beaten eggs.......



Pour the caramel-bourbon-custard mixture over the croissants. Let it steep for 5 to 10 minutes. You could almost grab a spoon and just start eating it now.......



Place in the oven for 20 minutes.

It was magnificent. I kid you not...it was gooey, boozy, sweet...delicious.




Look how big this bowl is.....see the blue sheep trying to get it's mouth around it? It's huge!



Seriously, this is a keeper. We'd love to make this again but it's a high fat/sugar bomb so....all in moderation. Try it! Let me know if you like it as much as we did.

Cheers!