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