Spiced Rum Caramel Croissant Pudding
1Preheat the oven to 350F.
2In a cast iron pan or baking dish, tear the stale croissants into bite-sized pieces
3Caramelize 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
4Once 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
5Whisk in the milk and rum; Any solid toffee that forms in the pan will dissolve easily if you keep whisking over low heat.
6Take off the heat and, still whisking, add the beaten eggs. Stir the custard mixture well.
7Pour the mixture over the croissants and let it sit and soak up for a few minutes
8Bake for 15-20 minutes. Serve warm