Sunday, March 18, 2012

Caramel Croissant Bread Pudding


Caramel Croissant Bread Pudding

6 cups 1-1/2-inch croissant pieces (torn from 4 large croissants)
4 large eggs
Kosher salt
1-1/2 cups granulated sugar
1-1/2 cups heavy cream
1 cup 2% milk
1/4 cup rum, Cognac, bourbon, or whiskey
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Position a rack in the center of the oven and heat the oven to 400°F.
Put the croissant pieces in a 2-1/2-quart heatproof baking dish. Break the eggs into a medium bowl, add a pinch of salt, and whisk to blend.
Heat the sugar in a wide, heavy-duty 4-quart saucepan over medium heat without stirring until it begins to turn dark amber, 3 to 5 minutes. Swirl the pan to caramelize the sugar evenly. Reduce the heat to low and whisk in the heavy cream, milk, and liquor (be careful, as the liquids will sputter and steam). The caramel will seize up; raise the heat to high and continue whisking until it dissolves, about 3 minutes.
Slowly whisk the caramel mixture into the eggs. Pour the mixture over the croissants, making sure they are fully covered. Bake until golden-brown and puffed, about 15 minutes. Serve.

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