Recipe - Caramel Croissant Bread Pudding

This is an amazing dish that is basically dinner - there is no need to eat a full meal ahead of it, even though it is really a dessert. It's very simple to make and unbelievably good. Adapted very slightly from Nigella Lawson's Nigella Express.

INGREDIENTS 2 stale croissants (can be plain, but also excellent to use almond, chocolate or jam filled) 1 cup sugar 2 tablespoons water 1/2 cup cream 1/2 cup skim milk 2 tablespoons dark rum 2 eggs, beaten Preheat the oven to 350 degrees fahrenheit Tear the croissants into pieces and put in a small gratin dish that holds about 2 cups Put the sugar and water into a saucepan, and swirl around to help dissolve the sugar before putting the saucepan on the stove over a medium to high heat. Caramelize the sugar and water mixture by letting it bubble away, without stirring, until it all turns a deep amber color, about 5 minutes. Keep looking but don’t be too timid. Turn heat down to low and add the cream – ignoring all spluttering – and, whisking away, the milk and rum. 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 custard over the croissants and leave to steep for 10 minutes. Bake for 20 minutes, allow to cool slightly and serve hot. Serves 1 as a meal, 2 after a light dinner, or 3-4 after a larger meal.