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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.

Recipe

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

Let's get Cooking...

  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.