:
Creme Brulee Croissant Pudding
12 whole Croissants, Medium Size
½ cups Unsalted Butter
1 cup Packed Brown Sugar
2 Tablespoons Golden Syrup
5 whole Eggs
3/4 C Milk
3/4 C Cream
1 teaspoon Vanilla
1 teaspoon Cinnamon
(you can make it tipsy by adding a tsp alcohol like grand marnier or cointreau)
Melt butter over medium heat; mix in brown sugar and golden syrup until dissolved.
Pour into 9 x 13 inch baking dish. (I use my large pyrex rectangle dish)
Cube croissants and layer over the sugar mixture. (I cut them up with my kitchen scissors)
Whisk together eggs, milk, cream, vanilla, cinnamon and if desired liqueur.
Pour over bread.
Cover and let sit in the fridge for 8 hours or overnight.
Bake at 180C for 40 minutes, until lightly browned and puffed.
We celebrate a traditional American Xmas on Xmas eve so I pop this in the fridge before we start celebrating ;)