Preheat your oven to 350°F (175°C). Tear the multi grain croissants into large pieces and place them in a greased 9x13-inch baking dish.
In a medium saucepan, combine the sugar and water. Cook over medium heat, stirring occasionally, until the sugar dissolves.
Once dissolved, stop stirring and let it cook until the sugar turns a deep amber color (watch carefully to avoid burning). This should take about 8-10 minutes.
Carefully add the heavy cream to the caramel mixture. Be cautious as the mixture will bubble vigorously. Stir until smooth. Remove from heat.
In a large mixing bowl, whisk together the milk, eggs, vanilla extract, and salt. Slowly pour the caramel mixture into the custard, whisking continuously to combine.
Pour the caramel custard mixture evenly over the torn croissants in the baking dish. Press the croissants down gently to ensure they are well soaked in the custard. Let it sit for about 10 minutes to absorb the custard.
Cover the baking dish with aluminum foil and bake in the preheated oven for 20 minutes. Remove the foil and bake for an additional 15-20 minutes, or until the top is golden brown and the custard is set.
Allow the pudding to cool for a few minutes before serving. Dust with powdered sugar if desired.
Ingredients
Directions
Preheat your oven to 350°F (175°C). Tear the multi grain croissants into large pieces and place them in a greased 9x13-inch baking dish.
In a medium saucepan, combine the sugar and water. Cook over medium heat, stirring occasionally, until the sugar dissolves.
Once dissolved, stop stirring and let it cook until the sugar turns a deep amber color (watch carefully to avoid burning). This should take about 8-10 minutes.
Carefully add the heavy cream to the caramel mixture. Be cautious as the mixture will bubble vigorously. Stir until smooth. Remove from heat.
In a large mixing bowl, whisk together the milk, eggs, vanilla extract, and salt. Slowly pour the caramel mixture into the custard, whisking continuously to combine.
Pour the caramel custard mixture evenly over the torn croissants in the baking dish. Press the croissants down gently to ensure they are well soaked in the custard. Let it sit for about 10 minutes to absorb the custard.
Cover the baking dish with aluminum foil and bake in the preheated oven for 20 minutes. Remove the foil and bake for an additional 15-20 minutes, or until the top is golden brown and the custard is set.
Allow the pudding to cool for a few minutes before serving. Dust with powdered sugar if desired.