Caramel Croissant Pudding

Ingredients:
2 stale croissants
100g caster sugar
2 Tbsp water
125ml double cream
125ml full-fat milk
2 Tbsp bourbon
2 eggs, beaten
Serving Size : Serves 2 greedy people

Method:

1. Preheat the oven to 180°C.
2. Tear the croissants into pieces and put in a small gratin dish (capacity about 500ml).
3. Put the caster sugar and water into a saucepan, and swirl around to help dissolve the sugar before putting the saucepan on the hob over a medium to high heat.
4. Caramelize the sugar and water mixture by letting it bubble away, without stirring, until it all turns a deep amber colour; this will take 3–5 minutes. Keep looking but don’t be too timid.
5. Turn heat down to low and add the cream – ignoring all spluttering – and, whisking away, the milk 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.
6. Pour the caramel bourbon custard over the croissants and leave to steep for 10 minutes if the croissants are very stale.
7. Bake for 20 minutes.