MARCH 27, 2013 | 12:00 AM BY CHEF HANNY


 "This is as easy as 1-2-3 and delicious. "



  • 2 large or 3 small stale croissants, coarsely torn apart

  • ½ cup of sugar

  • 2 tablespoons of water

  • ½ cup of heavy cream

  • ½ cup of milk 2-3 tablespoons of bourbon

  • 2 x-large eggs, beaten


  1. Preheat oven to 350 degrees

  2. Lightly butter a 1 quart shallow baking dish and arrange croissant pieces in the dish. In a small sauce pan, stir the sugar and water over moderate heat till sugar dissolves; wash down and crystals on sides with a wet pastry brush. Cook without stirring until a medium amber caramel forms. (Takes about 5 min.) Remove from heat and stir in the cream, milk and bourbon. Cook over low heat just until any hardened caramel dissolves.

  3. In a bowl whisk the eggs. Gradually whisk in the hot caramel. Pour over the croissants & let stand for 10 min, pressing the croissants to keep them submerged.

  4. Bake the pudding in the center of