Croissant Skillet Bread Pudding | Erwan Heussaff



Not a dessert person? Neither is Erwan. But he makes an exception with this delicious french spin on a comfort food classic.

INGREDIENTS:
2 croissants
1/2 cup condensed milk
1/3 cup evaporated milk
1/3 cup brandy
1 tsp honey
1/2 tsp nutmeg
1/2 tsp vanilla essence
2 egg yolks
1/3 tsp salt
2 tbsp butter
1 cup of cream

STEPS:
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. 7.) Cook until the eggs are set on a very low heat for about 10 mins, and until the bottom is crusty.
8.) Whisk up your cream until set.
9.) Serve a spoonful of pudding with a spoonful of cream.

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