Nigella's Caramel Croissant Pudding

I don't know about you, but I absolutely love breakfast.  When I came across this Nigella's Express recipe with stale croissants, caramel and custard, well, I have to say I swooned.  While I'm not normally a sweets person, especially not for breakfast, I love caramel, and I just knew Kyle and Laela would really enjoy it.  After all, does Nigella ever share bad recipes?  I think not.

I'm going to warn you.  This is one seriously decadent breakfast, and I'm pretty sure it's in NO way healthy.  But it's totally worth the indulgence.

Nigella's Caramel Croissant Pudding

Ingredients:

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

Instructions:

• Preheat the oven to 350- degrees.
• Tear the croissants into pieces and put ina  small gratin dish; I use a cast-iron oval one with a capacity of about 2 cups for this.
• Put the sugar and water into a saucepan, and swirl around to help desolve teh sugar before putting the saucepan on the burner over medium high heat.
• Carmelize the sugar and water mixture by letting it bubble away until it al turns a deep amber color; this will take 3-5 minutes.  Keep looking, but don't be too timid.
• Turn the heat down to low and add the cream- ignoring all spluttering- and, whisking, the mnilk and bourbon.  Any solid toffee that forms in the pan will dissolve easily if you keep whisking over low heat.  Take off the heat, and still whisking, add the beaten eggs.  Pour the caramel bourbon custard over the croissants and leave to steep for 10 minutes if the croissants are very stale.
• Place in preheated oven for 20 minutes and prepare to swoon.

Nigella says this serves 2 greedy people, but I think it could serve 4 with a salad, since it's so rich.

And no, I didn't get any pictures of this one.  It disappeared faster than I could get the camera!