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Categories:Viewed: 33 - Published at: 10 months ago
Ingredients
- 3 croissants
- 1/2 cup cane sugar or granulated sugar
- 2 tablespoons water
- 1/2 cup heavy cream
- 1/2 cup milk
- 2 tablespoons bourbon for a non-alcoholic version you can substitute 1/2 tsp. vanilla extract
- 2 eggs beaten
Method
- Preheat the oven to 180 degrees Celsius.
- Lightly grease a 500-milliliter capacity oven-proof dish.
- Tear the croissant into pieces and lay them in the dish.
- Place a heavy-bottomed pot on low flame and add the cane sugar and water, stirring until dissolved. Then raise the heat and let bubble for 3 to 5 minutes, not stirring until it turns a deep amber color.
- Lower the heat to the lowest setting and stir the cream into the caramel, followed by the milk and bourbon or vanilla.
- Remove from heat and stir in the beaten eggs.
- Pour this mixture over the croissants and let them sit for 10 minutes to soak it up.
- Bake for 20 minutes or until you see all the liquid has solidified.
