Croissant Pudding with Caramel and Bourbon

Preparation info
  • Serves


    • Difficulty


    • Ready in

      50 min

Appears in
100 Desserts to Die For

By Trish Deseine

Published 2016

  • About

A great classic from Queen Nigella, but made over in my style. It is perfect for using up sad abandoned croissants from Sunday brunch. If you’re not brave enough to make the caramel sauce yourself, make a simple crème anglaise with a very small amount of sugar, then melt 2 tablespoons of salted butter caramel into the custard while it is still hot.