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Croissant Skillet Bread Pudding

Croissant Skillet Bread Pudding

Erwan Heussaff

With flaky, buttery croissants and some added sweetness, we've created a French spin on a comfort food classic.

Croissant Skillet Bread Pudding

Ingredients

  • 2 croissants

  • 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

Instructions

  1. Slice up your croissants.

  2. In a pan, heat up and combine the condensed milk, evaporated milk, nutmeg and vanilla, until warm.

  3. Let cool slightly in a bowl. Beat in the 2 egg yolks, briskly.

  4. Flambé the honey and brandy.

  5. Whisk both mixes together. Toss in the croissant.

  6. 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.

  7. Whisk up your cream until set.

  8. Serve a spoonful of pudding with a spoonful of cream.

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