Ingredients
- 2 stale croissants
- 1 cup sugar
- 2 tablespoon water
- 1/2 cup heavy cream
- 1/2 cup whole milk
- 2 tablespoon bourbon
- 2 tablespoon eggs, beaten
Preparation
Baking Directions:
Preheat the oven to 350°F.
Tear the croissants into pieces and put in a small gratin dish; I use a cast-iron oval one with a capacity of about 2 cups for this.
Put sugar and water into a saucepan, and swirl around to help dissolve the sugar before putting the saucepan on the burner over medium to high heat.
Caramelize the sugar and water mixture by letting it bubble away until it all turns a deep amber color; this will take 3-5 minutes.
Keep looking but don’t be too timid.
Turn the heat down to low and add the cream — ignoring all the spluttering — and, whisking, the milk and bourbon.
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.
Pour the caramel bourbon custard over the croissants and leave to steep for 10 minutes if the croissants are very stale.
Place in the preheated oven for 20 minutes and prepare to swoon.
