A mix of spiced rum, warm caramel, and buttery croissants, I couldn't resist eating it straight out of the pan with a fork when it came out of the oven.
The recipe and inspiration comes from Nigella Lawson, but I lightened it up a bit with a lower fat cream and milk, and one less egg. Okay, not a huge difference in fat, but every little bit counts, no?
What's going to be on your table Christmas morning?
Spiced Rum Caramel Croissant Pudding
adapted from Nigella
1/2 cup sugar
2 tablespoons water
1/2 cup cream (I used 10%)
1/2 cup 2% milk
2 tablespoons spiced rum
1 egg, beaten
Preheat the oven to 350F. In a cast iron pan or baking dish, tear the stale croissants into bite-sized pieces.
In a small saucepan, combine the sugar and water and stir over medium/high until it begins to turn a dark amber. Be patient! Once it’s rich in colour, remove from the heat and whisk in the cream. This will cause quite a fuss in the pan, but that’s okay. Whisk in the milk, rum, and then the beaten egg.
Pour the mixture over the croissants and let it sit and soak up for a few minutes. Bake for 15-20 minutes. Serve warm.