Time: 45 min.
Complexity: easily
Servings: 2

If you're eating something this filling, you won't need any other dishes. Although, I think a small portion of crunchy salad is a good idea.

I always think that some of the best recipes stem from a sense of thrift and a reluctance to waste anything. And of course, that's exactly what I did one Monday evening, as I had two dry croissants left over from the weekend and knew how to put them to good use.

While adding cream and bourbon might seem less economical than simply throwing away some stale bread, the resulting pudding is so fabulous that I'm now considering making it for dinner every Monday. And I mean dinner. Oh! If you don't have any bourbon at home, the first thing I can say is: please buy some, and the second is: substitute rum. Scotch whiskey might seem like a more obvious substitute, but it's not.

Ingredients:

• 2 stale croissants
• 1/2 cup sugar
• 2 tablespoons of water
• 1/2 cup heavy cream
• 2 tbsp bourbon
• 1/2 cup milk
• 2 beaten eggs

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Recipes with similar ingredients

cream, milk, eggs, bourbon, croissants

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Preparation:

Step 1
• Preheat oven to 180°C.
  
  Tear the croissants into pieces and place them in a small ceramic gratin dish. I use an oval cast-iron skillet with a capacity of about 500 ml (2 cups).
Step 2
• Place the sugar and water in a saucepan, stir until the sugar dissolves, then place the saucepan on the burner over medium-high heat. Bring the sugar and water to a boil until they caramelize: this will take 3-5 minutes. Don't overcook them, but don't remove them from the heat too early while the mixture is still pale.
Step 3
• Remove the pan from the heat and pour in the cream (ignore the sizzling and splashing), then the bourbon and milk. Stir, then, whisking constantly, beat in the eggs. Quickly pour this mixture over the croissants and let them soak for 10 minutes.
  
  Place the pan in a preheated oven for 20 minutes and prepare to lose your mind.

Votes: 3