Nigella Lawson Caramel Croissant Pudding

• 2 stale croissants
• 1/2 cup sugar
• 2 tablespoons water
• 1/2 cup heavy cream
• 1/2 cup whole milk
• 2 tablespoons Bourbon
• 2 eggs, beaten

1. Preheat oven to 350 degrees.
2. Tear croissants into pieces and put in a small gratin dish.
3. Put sugar and water into a saucepan, and swirl around to help dissolve the sugar before putting the saucepan on the burner over medium to high heat.
4. Caramelize the sugar and water mixture by letting it bubble away until it all turns a deep amber color. This will take 3-5 minutes.
5. Turn heat down to low and add heavy cream. Whisk in whole milk and bourbon. Take off the heat and, still whisking, add eggs.
6. Pour the caramel bourbon custard over the croissants and leave to steep for 10 minutes if the croissants are very stale.
7. Place in oven for 20 minutes....
8. Serves 2 greedy people!

croissants, sugar, water, heavy cream, milk, bourbon, eggs

Taken from www.food.com/recipe/nigella-lawson-caramel-croissant-pudding-263909 (may not work)