Nigella Lawson ’s croissant pudding recycles stale pastries using a luxurious caramel bourbon custard that is incredibly indulgent. With a blend of rich cream, milk, and a hint of bourbon, each bite offers a warm and comforting treat. This delightful dessert recipe is perfect for two, and was featured in the renowned chef’s cookbook Nigella Express.
Nigella recounted: “I always think that some of the best recipes come from the thrifty refusal to throw anything away. “Certainly, I made this one Monday evening because I had two stale croissants left over from the weekend and just knew they could be put to good use.” Ingredients Two stale croissants 100 grams sugar 125 millilitres double cream 125 millilitres full fat milk Two tablespoons bourbon (or rum) Two large eggs (beaten) Instructions Preheat your oven to 180°C (160°C for fan ovens), gas mark 4, or 350°F.
Break the croissants into smaller pieces and arrange them in a small gratin dish, ideally one that holds around 500ml or two cups; a cast iron oval dish works well. In a saucepan, combine the sugar with two tablespoons of water. Gently swirl the mixture to help the sugar dissolve before placing it on medium to high heat.
Allow the sugar and water to boil without stirring until it transforms into a deep amber colour, which should take about three to five minutes. Keep an eye on it, but don’t take it out too soon. Once it reaches the desired colour, reduce the heat to low and carefully add the cream, ignorin.
