Adapted recipe from Nigella Express, by Nigella Lawson.
2 stale croissants
1/2 cup sugar
2 tbsp water
1/2 cup heavy cream/whipping cream
2 tbsp bourbon/rum
1/2 cup milk
Preheat the oven to 180˚C.
Tear the croissants into pieces and put in a ramekin. I’ve used two ramekins with the capacity of 250 ml each.
Whisk the eggs with a little bit of the milk in a bowl and set aside.
Put the sugar and water into a saucepan and put it over medium heat.
Put the rest of the milk and the cream in another saucepan and put it over low heat.
Don’t stir in the caramel, only swirl the pan around. When the caramel has turned a deep amber colour, this will take a couple of minutes, take the pan of the heat and add the warm milk and cream, followed by the bourbon/rum.
Add the caramel mixture to the eggs while constantly whisking. Pour this over the croissants and let it rest for 15 minutes.
Place in the preheated oven for 30-40 minutes.