This past weekend, I had a Netflix & Nosh party at my place. I wanted to have a super relaxed, gathering with strong coffee, brunch fare, & pretty desserts. (Isn’t the invite so cute? Thank god for the internet.)
After sending out the invites, everyone offered to bring an assortment of dishes – something that we all typically do for any get-together. Sadly, my girlfriends are all completely nuts about potlucks – so nuts that by the time all the guests were in attendance, THERE WAS AN ABUNDANCE OF FOOD. And I’m talking enough food to last a week! At the end of the party, I packed everyone leftovers, packed some more for a homeless guy that I see on 34th every day, and packed a little bit for Brian to have. After all that packing, my kitchen countertop was again back to its bare, sad, empty existence. Or so I thought. Later that night, I noticed a medium, white paper bag sitting in a corner by the fridge. I opened it and lo and behold – FIVE FLUFFY, FLAKY, BUTTER CROISSANTS GONE ROGUE. How annoying, I thought. I mean, I can’t eat this stuff during the week – these ungodly little pastries are only allowed in my existence on weekends! I can’t have them in the house but I can’t bear to throw them away either. So I decided to make something out of them & bring it to work. HA!
That’s where Nigella Lawson’s croissant bread pudding came in. It made perfect sense. Pudding came about BECAUSE of leftover bread! And what’s an easier baked good than bread pudding? So I doubled the recipe, added an extra egg for extra custard-ness (?), & splashed it with more bourbon than I care to admit. The result is this delicious, flaky, creamy, BOOZY goodness. Scroll down for the full recipe!
Boozy Caramel Croissant Pudding
5 stale croissants / 2 cups brown sugar / 4 tbsp water / 1 c heavy cream / 1 c whole milk / 0.5 c bourbon / 5 large eggs / leftover brownies (optional)
Preheat oven to 350F.
Caramelize the sugar and water in a medium saucepan over low-medium heat. Watch it carefully & stir constantly so it doesn’t burn! Add the cream, milk, & bourbon and whisk until well incorporated. Let cool.
Meanwhile, tear (or in my case, slice) croissants into 2-inch cubes and transfer to a baking dish. Cut brownies (if using) into half inch cubes and distribute evenly amongst the croissant cubes.
In a separate bowl, beat the eggs until fully mixed. Slowly and carefully stream the egg mixture into the milk mixture while whisking and mix thoroughly. Once fully incorporated, pour the pudding onto the croissant cubes. Let sit for about 10 minutes before popping in the oven. Bake for 30-40 minutes or until an inserted toothpick comes out clean.
Serve warm with a nice cup of tea. YUM!