Croissant Pudding with Caramel and Bourbon

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.