Caramel bread pudding for two
Votes: 1
Time: 1 hour 5 minutes
Complexity: easily
Servings: 2
Complexity: easily
Servings: 2
If you have a couple of croissants left over from yesterday that aren't quite fresh, make a delicious dessert with them – bread pudding in a cup. This recipe makes two cups, so you can bake exactly what you need without worrying about preserving and then reviving the leftovers. The ingredients are simple and can be found in almost any refrigerator. Soak some torn croissants in a mixture of eggs, cream, and sugar, add caramel pieces, and divide among cups. Top with butter-soaked croissant pieces. Bake the dessert in the oven right in the cups. If you'd like, you can experiment and add chocolate chips, bananas, etc. instead of caramel.
The recipes use measuring containers with the following volumes:
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.
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.
Ingredients for the recipe:
- 2 tbsp (30 g) butter, melted, plus extra for greasing the cups
- 2 croissants (approximately 60g each), torn into 2cm pieces.
- 1 large egg
- 2 tbsp. l. + 0.5 tsp. Sahara
- 3/4 cup light cream
- 0.5 tsp vanilla extract
- 4 soft caramel candies, chopped
- Special equipment: 2 heat-resistant tea or coffee cups, 180 ml capacity.
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Recipes with similar ingredients: butter, croissants, eggs, sugar, cream, vanilla extract, caramel
Cooking the dish according to the recipe:
- Preheat oven to 350°F (175°C). Lightly butter the insides of two 180ml ovenproof cups. Tear 1/2 cup of croissant dough into even smaller pieces and mix them with melted butter in a small bowl.
- In a small bowl, whisk the egg with 2 tablespoons of sugar until the sugar dissolves. Stir in the cream and vanilla. Then stir in the remaining croissant pieces and caramel and let the mixture sit for 15 minutes, stirring occasionally. Don't worry if the mixture seems too runny; the excess liquid will be absorbed as the pudding bakes.
- Divide the soaked croissant mixture among the prepared cups. Top each serving with half the croissant-butter mixture and sprinkle with 1/4 teaspoon of the remaining sugar. Bake until the pudding rises above the rim of the cup and is set, about 30 minutes. Let cool for a few minutes (the pudding will collapse) and serve warm.
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