With flaky, buttery croissants and some added sweetness, we've created a French spin on a comfort food classic.
1/2 cup condensed milk
1/3 cup evaporated milk
1/3 cup brandy
1 teaspoon honey
1/2 teaspoon nutmeg
1/2 teaspoon vanilla essence
2 egg yolks
1/3 teaspoon salt
2 tablespoons butter
1 cup of cream
Slice up your croissants.
In a pan, heat up and combine the condensed milk, evaporated milk, nutmeg and vanilla, until warm.
Let cool slightly in a bowl. Beat in the 2 egg yolks, briskly.
Flambé the honey and brandy.
Whisk both mixes together. Toss in the croissant.
Melt your butter in a small skillet. Place in the bread pudding mix. Cook until the eggs are set on a very low heat for about 10 minutes. and until the bottom is crusty.
Whisk up your cream until set.
Serve a spoonful of pudding with a spoonful of cream.
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