• Dylan Meiring

Rum and Caramel Croissant Pudding

We have some great neighbours at the Distillery, including Proof Bakery which makes some of the best croissants we have ever had. One day baker Jesse walked into the distillery and asked if we had ever made bread pudding with croissants, which we hadn’t.

With such a tasty idea in mind, we set out to discover if there was a way to incorporate our delicious Oak Infused Rum into this pudding. As luck would have it we found this amazing recipe for Rum and Caramel Croissant Pudding, this is one of those recipes that you just have to try

yourself.


Ingredients:

4 croissants, day old croissants work perfectly

1 cup (200g) granulated sugar

1/4 cup (60ml) water

1 cup (240ml) whipping cream

1 cup (240ml) full fat milk

2 tablespoons (30ml) Cape of Storms Oak Infused Rum

4 large eggs, beaten

1/2 teaspoon orange zest


Instructions:

Preheat oven to 175°C and place a rack in the center. Tear the croissants into bite-sized pieces and place them in a roughly 1-litre baking dish. 

Combine sugar and water in a heavy bottomed saucepan, stir to dissolve the sugar, then put the saucepan on the stove. Cook on medium heat, without disturbing the pot, for about 10 minutes or until the sugar caramelizes. The mixture will bubble up as it cooks, going from a crystal clear colour to a deep amber colour.

Once you have achieved a caramel colour, turn down the heat to low and slowly pour in the cream while whisking constantly. The mixture will splatter, so be careful but keep whisking. Once smooth, add the milk and rum.

Once completely smooth, remove the mixture from the stove and whisk in eggs and zest. Pour the custard over the croissants and let it sit for 10 to 20 minutes.

Place in the oven and bake for 20 minutes, until the custard is set. Let pudding cool for 10 to 15 minutes before serving. Serve as is or with a scoop of vanilla ice cream.

https://www.sugarsalted.com/caramel-croissant-pudding-with-rum/

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