The easiest and most impressive dessert you’ll ever make. Think bread pudding, but better! Buttery croissants and rich caramel custard with a splash of rum and orange zest, yum!
As mentioned above, if any solid toffee forms after you add the cream and milk (because they are colder and can cool down the sugar), keep whisking the custard over low heat and the toffee will dissolve easily. Sugar melts with heat.
Add a sprinkle of ground cinnamon to the custard to make the pudding extra aromatic. Sprinkle chopped pecans or walnuts on top to make it crunchy. If you don’t like rum, use burbon. If you don’t want to cook with alcohol, use rum flavoring (“extract”) or rum sugar instead.
If you’re using fresh croissants and don’t want a gooey pudding, only use half of the milk.