Caramel Croissant Pudding

• 2 croissants, stale
• 100 g caster sugar
• 2 tablespoons water
• 125 ml double cream
• 125 ml skim milk
• 2 tablespoons vanilla extract or 2 tablespoons Bourbon
• 2 eggs, beaten

1. Preheat oven to 356 degrees farenheit.
2. tear croissants into pieces and put in a small gratin dish
3. Put sugar and water into a saucepan and mix.
4. turn on stove to medium-high heat.
5. caremelize sugar and water by letting it bubble away without stirring until it all turns a deep ameber colour this takes 3-5 min.
6. turn heat down to low and add cream and add milk and burbon while whisking
7. take off heat whisk in the eggs.
8. pour the sauce over the croissants in the gratin dish
9. let sit about 10 min to steep.
10. place in oven 20 min.

croissants, caster sugar, water, cream, milk, vanilla, eggs

Taken from www.food.com/recipe/caramel-croissant-pudding-450870 (may not work)