Caramel Croissant Pudding

• 3 croissants
• 1/2 cup cane sugar or granulated sugar
• 2 tablespoons water
• 1/2 cup heavy cream
• 1/2 cup milk
• 2 tablespoons bourbon for a non-alcoholic version you can substitute 1/2 tsp. vanilla extract
• 2 eggs beaten

1. Preheat the oven to 180 degrees Celsius.
2. Lightly grease a 500-milliliter capacity oven-proof dish.
3. Tear the croissant into pieces and lay them in the dish.
4. Place a heavy-bottomed pot on low flame and add the cane sugar and water, stirring until dissolved. Then raise the heat and let bubble for 3 to 5 minutes, not stirring until it turns a deep amber color.
5. Lower the heat to the lowest setting and stir the cream into the caramel, followed by the milk and bourbon or vanilla.
6. Remove from heat and stir in the beaten eggs.
7. Pour this mixture over the croissants and let them sit for 10 minutes to soak it up.
8. Bake for 20 minutes or until you see all the liquid has solidified.

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

Taken from www.yummly.com/recipe/Caramel-Croissant-Pudding-626832 (may not work)