Caramel & banana croissant pudding
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Caramel & banana croissant pudding
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Crafted with ease and taste in mind, this recipe is a great choice.
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Ingredients
- 1 Croissant can be slightly stale, large
- 1/2 cup sugar
- 2 Tbs water
- 1/2 cup cream
- 1/2 cup milk
- 2 Tbs bourbon I used Captain Morgan Spiced Gold, or rum
- 2 egg beaten
- 1 banana sliced
Instructions
- Preheat the oven to 180 C / 350 F
- in a small oven-proof dish (about 500ml in capacity), break up the croissant into large, thin shards and layer this with the sliced banana
- put the sugar and water in a heavy past pot and heat. Do not stir, and allow the sugar to melt and turn golden
- once the sugar has melted to a golden colour, remove it from the heat and whisk in the cream (there will be a lot of spluttering but keep stirring)
- when the cream is incorporated, add the milk (it will be quite runny now) and the rum or bourbon
- add the beaten egg whilst whisking all the time and immediately pour over the croissant and banana
- allow this to stand for 10 minutes and then bake for 20 minutes until golden brown
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