Caramel Croissant Pudding

2 stale croissants
100g caster sugar
2 tbs water
125 ml thickened cream
125 milk
2 tsp vanilla extract
2 large eggs, lightly whisked

Preheat oven to 160 degrees celsius (fan-forced).

Break the croissants into small pieces and place in a small baking dish.

Put the sugar and water in a saucepan, stir well to dissolve the sugar.

Heat the saucepan with the sugar and water on medium high heat

Leave the mixture to simmer without stirring for about 3-5 minutes, the mixture is ready when it turns a deep amber colour.

Turn the heat to low and add the cream, this will be a noisy and spluttery affair.

Add the milk and vanilla, while whisking to combine and dislodge any toffee that may have formed on the bottom of the saucepan.

Remove from heat and add the eggs, whisk for a minute or so to combine.

Pour the sauce over the croissant and leave for 10 minutes to allow the custard sauce to soak into the croissants. At the end of this process, if you notice some egg whites visible, just give the mixture a stir.

Place in the oven and cook for 20 minutes.

Try this with pain au chocolate or a combination of plain croissant and pain au chocolate.

This is also good with flaked almonds sprinkled over the top just before it goes into the oven.