caramel croissant pudding
This is a corker of a pud, an embellishment of a Nigella dessert. It’s great if you have a couple of croissants hanging about after a weekend. It’s MEGA sweet mind, so if that’s not your idea of a pudding then move along. Gregg Wallace… step right up.
Based on a recipe from Nigella Express.
Caramel croissant pudding (serves 4 – 6):
3 day-old croissants
Splash of Marsala (or other spirit you like)
500ml ready-made custard (needs to be a good quality one)
- Preheat the oven to 160°C. Tear up the croissant into pieces into a ovenproof dish.
- Put a saucepan over a medium heat and pop in the sugar with a tablespoon of sugar. Allow to melt into a caramel until a deep amber colour, then add the custard, whisking all the time. Add the booze and pour over the croissants. If you’re pushed for time, chuck in the oven now. If you have time to spare then allow it to seep into the bread for a few hours before baking (in which case you probably shouldn’t have preheated the oven).
- Bake until crisp and shiny on top.