This adapted Nigella Lawson recipe is a perfect way to get rid of those stale croissants. Because we seem to always have one or two lying around. Despite it using only two croissants, this recipe is rich enough to feed four comfortably.
Start by buttering a small casserole dish and preheating your oven to 350ºF. Then take your 2 stale croissants and tear them up into the dish. These were particularly stale so they were extra crumbly.
Beat up 2 large eggs in a small bowl and set those aside.
In a measuring cup, pour in 1 cup half and half cream (the original recipe is 1/2 cup heavy cream and 1/2 cup whole milk but I worked with what I had). Then add a few tablespoons bourbon or rum. I used Screech, naturally. Give that a stir and set it aside for now as well.
Next, find a small saucepan and dump in 1 cup granulated sugar and 2 tablespoons water. Give the water time to bleed into all the sugar. You won’t need to stir this.
Put the saucepan on medium high heat and let it come to a boil.
Keep going. Resist the urge to stir.
And going …
When the sugar turns a nice deep amber colour you can remove it from the heat. Once it starts to change colour it will do so rapidly, so keep an eye on it.
Turn the heat down to low and add in the cream. Whisk that sucker like crazy. It will foam and go a bit nuts on you.
Now you can remove it from the heat and slowly whisk in your beaten eggs. It will thicken, but not as much as you’d expect (probably more if you used the cream).
Pour over your croissant pieces.
Let them steep for a while, maybe ten minutes or so, especially if your croissants are super stale.
Now bake it for 20 minutes and serve with ice cream.