Make the easiest and best dessert ever. Imagine better bread pudding! Yum, buttery croissants and luscious caramel custard with rum and orange zest!
– 4 croissant– 1 cup (200 g) granulated sugar– 1/4 cup (60 ml) water– 1 cup (240 ml) whipping cream– 1 cup (240 ml) milk, preferably full fat– 2 tablespoons (30 ml) dark rum– 4 large eggs, beaten– 1/2 teaspoon orange zest, more to taste
INGREDIENTS
Heat the oven to 350°F (175°C) with a rack in the middle. Break the croissants into bite-sized pieces and set them in a 1-quart baking dish. Set aside.
INSTRUCTIONS
STEP 1
Stir sugar and water in a heavy-bottomed saucepan to dissolve, then heat. To caramelize sugar, cook over medium heat for 10 minutes without stirring.
STEP 2
The mixture bubbles up as it cooks, from crystal clear to deep amber. After caramelizing, reduce heat to low and slowly pour in the cream while whisking.
STEP 3
Splatters will occur, so keep whisking. Add milk and rum after smooth. Continue whisking over low heat until the sugar melts if there is solid toffee.
STEP 4
Remove from heat and whisk in eggs and zest after smoothing. Pour custard on croissants. Let rest for 10–20 minutes (drier croissants take longer).
STEP 5
Bake custard for 20 minutes until set. Serve pudding after 10-15 minutes of cooling. Serve plain or with vanilla ice cream.