no scented candles needed for this nest.

the house still lingers from my weekend baking bonanza.

i share with you my caramel-croissant pudding:

it starts with croissants.

{didn’t go fancy-pants on the croissant maker-a mexican market in altadena}

i substituted brown sugar when making the caramel.

sweetest sous chef ever.

priscilla.                   supervising.

whipping cream {swoon}

bourbon {swoon squared}

c’est magnifique!

here’s the recipe in its entire. i would tweak the bourbon content if you’re serving to children or people who might be sensitive to a liquor taste. tis quite strong. this is wonderful on its own or even better with vanilla ice cream. i still can’t believe how easy and fast it is to make. definitely going to be seeing it come holiday time.

2 stale all-butter croissants, coarsely torn

1/2 cup sugar

2 tablespoons water

1/2 cup heavy cream {i used whipping cream instead}

1/2 cup milk

2 tablespoons bourbon

2 large eggs, beaten

1. preheat the oven 350′. lightly butter a 1-quart, shallow baking dish and arrange the croissant pieces in the dish. in a small saucepan, stir the sugar and water over moderately high heat until the sugar dissolves; wash down any crystals on the sides with a wet pastry brush. cook without stirring until a medium amber caramel forms, about five minutes. remove from the heat and stir in the cream, milk and bourbon. cook over low heat just until any hardened caramel dissolves.

2. in a bowl, whisk eggs. gradually whisk in the hot caramel. pour over croissants and let stand for 10 minutes, pressing the croissants to keep them submerged.

3. bake the pudding in the center of the oven for 2o minutes, until puffed and golden. let cool for 10 minutes. then serve.

recipe from food and wine magazine.