spiced rum caramel croissant pudding

How To Make spiced rum caramel croissant pudding

• 1

  Preheat the oven to 350F.
• 2

  In a cast iron pan or baking dish, tear the stale croissants into bite-sized pieces
• 3

  Caramelize the sugar and water mixture by allowing to come to a boil without stirring, until it all turns an amber over medium/high. Be patient! Typically takes 3-5 minutes
• 4

  Once it’s rich in colour, remove from the heat and whisk in the cream. This will cause quite a fuss in the pan, but that’s okay
• 5

  Whisk in the milk and rum; Any solid toffee that forms in the pan will dissolve easily if you keep whisking over low heat.
• 6

  Take off the heat and, still whisking, add the beaten eggs. Stir the custard mixture well.
• 7

  Pour the mixture over the croissants and let it sit and soak up for a few minutes
• 8

  Bake for 15-20 minutes. Serve warm
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