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Caramel Croissant (Bread) and Butter Pudding
Caramel Croissant (Bread) and Butter Pudding
Servings: 8
Ingredients
- 170 g single cream
- 170 g soft dark brown sugar
- 85 g butter - plus extra to grease baking dish
- 2 tbs brandy or rum
- 1 egg beaten
- pinch salt
- 3 day old croissants
Instructions
- Mix the egg into the cream, put all the sauce ingredients into a pan and heat gently stirring until the butter and sugar are melted and you have a thick golden caramel sauce I heated mine slightly too much and it curdled, but this did not affect the taste at all.
- Diagonally slice the croissants (to give bigger slices) and arrange in a greased oven proof dish and pour the hot sauce over. Bake at GM5 / 190C / 375F for about 30 mins. The sauce should have soaked into the croissants and be lovely and gooey and the croissant crusts should be crisp. Serve immediately with more cream. Resolve to exercise the next day!
• Please note that the nutrition information provided below is approximate and meant as a guideline only.
• Unless stated otherwise cup conversions have been made with an online tool. For accuracy please check with your favoured conversion tool. We recommend buying inexpensive digital kitchen scales.
Calories: 322kcal | Carbohydrates: 31g | Protein: 3g | Fat: 20g | Saturated Fat: 12g | Cholesterol: 81mg | Sodium: 196mg | Potassium: 81mg | Sugar: 23g | Vitamin A: 670IU | Vitamin C: 0.2mg | Calcium: 46mg | Iron: 0.7mg