Caramel Croissant Pudding & Hot Nutella Sauce

RETARD · 5th July 2012, 2:22 AM

Ingredients:

‎4 Croissants - torn in pieces
200gm sugar
10tlb water
300ml cream
300ml full cream milk
2 beaten eggs
OPTIONAL: 4tlb Franglelico OR Baileys OR brandy etc etc ...
1/4 Cup Nutella
4 tlb Whole Milk
Dollop Cream - to serve

Method:

Place the torn croissants in your oven dish of choice
In a saucepan add the sugar and water on a medium heat
let it bubble until it gets to a lovely amber colour - but do not stir during the process.
Turn the heat to low and whisk in the cream, milk and booze of your choice
It will froth up at first then harden the sugar quickly .
Keep stirring on low until its all dissolved then stir in the beaten eggs
pour warm mixture over the croissants
let sit for 10 mins then place into a 180 C oven for 30-35 mins
Cool completely & place in fridge for 2 hours
Slice into even squares and assemble on plate.
Warm under the griller on low to get a thin crispy crust
Meanwhile heat Nutella and milk for a minute or 2 stirring constantly (if you want it runnier add more milk)
Remove plate from under grill serve with Nutella Sauce & Dollop Cream
Dust with icing sugar if you like

https://fbcdn-sphotos-g-a.akamaihd.n...69193590_n.jpg

Quadbox · 5th July 2012, 2:34 AM

It's as if millions of arteries suddenly cried out in terror, and then were silent

RETARD · 5th July 2012, 4:10 PM

it was a soothing silence only sugar, cream, butter and alcohol can give.
They shall be remembered - RIP arteries.

Quote:

Originally Posted by Quadbox

It's as if millions of arteries suddenly cried out in terror, and then were silent

GrueHunter · 7th July 2012, 5:10 PM

I'm going in. Cover me!

RETARD · 7th July 2012, 6:17 PM

Lol try not to drink all the sauce before it goes into bake

Ma Baker · 7th July 2012, 9:10 PM

I'm hoping you made this with Bailey's. Just sending you my address.

RETARD · 7th July 2012, 9:13 PM

franjelico
Someone gave me a bottle so im trying to use it up when i get a chance

I could send dry aged beef jerky style pudding?

Quote:

Originally Posted by Ma Baker

I'm hoping you made this with Bailey's. Just sending you my address.

GrueHunter · 9th July 2012, 11:56 AM

Well, I'm out of hospital and have most of my memory back. The scales claim I put on 2.1kg as a result of eating a 1/9th of this recipe with some ice cream. No, seriously.

Caramel croissant pudding by TheRealGrueHunter, on Flickr

With rum and raisin ice cream by TheRealGrueHunter, on Flickr

Made it with 50/50 Tia Maria and Kahlua, served with rum and raisin ice cream. I think I saw the Dream Quest Coyote.

RETARD · 9th July 2012, 1:58 PM

Well it looks freakin delicious but would you make it again though?
I had some left overs for a couple of days - was delicious all on its own actually. I was happy to eat it cold - if i had rum n raisin ice cream i'd definately be able to smash it down faster

GrueHunter · 9th July 2012, 8:34 PM

Yeah, definitely. It took longer than I thought (turning simple syrup into caramel takes a while), but the results were worth it. Kids loved it; slightly picky niece went back for seconds; ditto two people who don't eat bread and butter pudding but loved this.

Baringa · 17th July 2012, 11:51 AM

I made this last night and it was lovely. I'm keen to mess around with the recipe to make different variations too!

RETARD · 18th July 2012, 5:00 PM

Sounds like you both made a winner

It really is basic and allows you to throw in some extras for how ever you like it.
A different liqueur or some cinnamon, nutmeg all those christmasy type flavours go really well.
A quick praline? ... delicious!

RETARD · 14th October 2012, 5:56 AM

I thought it a good idea to add some extra pics and new pics
Perhaps it will help someone understand a bit better what to do?
Especially with the caramel & the Amber colour required before adding in the cream and milk

Enjoy guys!

5th July 2012, 2:22 AM	#1
RETARD Member Join Date: Aug 2001 Location: Croydon, Adelaide Posts: 3,004	Caramel Croissant Pudding & Hot Nutella Sauce Ingredients: ‎4 Croissants - torn in pieces 200gm sugar 10tlb water 300ml cream 300ml full cream milk 2 beaten eggs OPTIONAL: 4tlb Franglelico OR Baileys OR brandy etc etc ... 1/4 Cup Nutella 4 tlb Whole Milk Dollop Cream - to serve Method: Place the torn croissants in your oven dish of choice In a saucepan add the sugar and water on a medium heat let it bubble until it gets to a lovely amber colour - but do not stir during the process. Turn the heat to low and whisk in the cream, milk and booze of your choice It will froth up at first then harden the sugar quickly . Keep stirring on low until its all dissolved then stir in the beaten eggs pour warm mixture over the croissants let sit for 10 mins then place into a 180 C oven for 30-35 mins Cool completely & place in fridge for 2 hours Slice into even squares and assemble on plate. Warm under the griller on low to get a thin crispy crust Meanwhile heat Nutella and milk for a minute or 2 stirring constantly (if you want it runnier add more milk) Remove plate from under grill serve with Nutella Sauce & Dollop Cream Dust with icing sugar if you like https://fbcdn-sphotos-g-a.akamaihd.n...69193590_n.jpg __________________ HUNGRYinc coming soon ... Official Brand Ambassador - Bulla Cream & 4 Ingredients iGP Manager Series Last edited by RETARD; 14th October 2012 at 6:07 AM.

7th July 2012, 6:17 PM	#5
RETARD Member Join Date: Aug 2001 Location: Croydon, Adelaide Posts: 3,004	Lol try not to drink all the sauce before it goes into bake __________________ HUNGRYinc coming soon ... Official Brand Ambassador - Bulla Cream & 4 Ingredients iGP Manager Series

7th July 2012, 9:10 PM	#6
Ma Baker Forum Manager Join Date: Apr 2002 Location: Melbourne Posts: 8,518	I'm hoping you made this with Bailey's. Just sending you my address. __________________ OCAU Image Hosting If anyone is considering buying the Victoria Entertainment Book 2013/2014 please consider purchasing it from Heartkids Victoria If you need one for another State google Heartkids State you require the book for and Entertainment Book for the link

9th July 2012, 1:58 PM	#9
RETARD Member Join Date: Aug 2001 Location: Croydon, Adelaide Posts: 3,004	Well it looks freakin delicious but would you make it again though? I had some left overs for a couple of days - was delicious all on its own actually. I was happy to eat it cold - if i had rum n raisin ice cream i'd definately be able to smash it down faster __________________ HUNGRYinc coming soon ... Official Brand Ambassador - Bulla Cream & 4 Ingredients iGP Manager Series

18th July 2012, 5:00 PM	#12
RETARD Member Join Date: Aug 2001 Location: Croydon, Adelaide Posts: 3,004	Sounds like you both made a winner It really is basic and allows you to throw in some extras for how ever you like it. A different liqueur or some cinnamon, nutmeg all those christmasy type flavours go really well. A quick praline? ... delicious! __________________ HUNGRYinc coming soon ... Official Brand Ambassador - Bulla Cream & 4 Ingredients iGP Manager Series

5th July 2012, 2:34 AM	#2
Quadbox Member Join Date: Jun 2001 Location: Brisbane 4065 Posts: 5,088	It's as if millions of arteries suddenly cried out in terror, and then were silent

7th July 2012, 5:10 PM	#4
GrueHunter Member Join Date: Mar 2011 Location: Canberra Posts: 239	I'm going in. Cover me!

9th July 2012, 11:56 AM	#8
GrueHunter Member Join Date: Mar 2011 Location: Canberra Posts: 239	Well, I'm out of hospital and have most of my memory back. The scales claim I put on 2.1kg as a result of eating a 1/9th of this recipe with some ice cream. No, seriously. Caramel croissant pudding by TheRealGrueHunter, on Flickr With rum and raisin ice cream by TheRealGrueHunter, on Flickr Made it with 50/50 Tia Maria and Kahlua, served with rum and raisin ice cream. I think I saw the Dream Quest Coyote.

9th July 2012, 8:34 PM	#10
GrueHunter Member Join Date: Mar 2011 Location: Canberra Posts: 239	Yeah, definitely. It took longer than I thought (turning simple syrup into caramel takes a while), but the results were worth it. Kids loved it; slightly picky niece went back for seconds; ditto two people who don't eat bread and butter pudding but loved this.

14th October 2012, 5:56 AM	#13
RETARD Member Join Date: Aug 2001 Location: Croydon, Adelaide Posts: 3,004	I thought it a good idea to add some extra pics and new pics Perhaps it will help someone understand a bit better what to do? Especially with the caramel & the Amber colour required before adding in the cream and milk Enjoy guys! __________________ HUNGRYinc coming soon ... Official Brand Ambassador - Bulla Cream & 4 Ingredients iGP Manager Series