Normally when I have my parents come to visit, I make very detailed plans for the meals we will consume during their stay. This time, I went the other direction and tried to leave things a little more loosely planned, with suggestions instead of recipes. I laid out certain cuts of meat for the main courses, and then improvised side dishes from there.
We all enjoyed this dish, and I’m officially putting it into the desserts rotation!
2 stale all-butter croissants, coarsely torn
1/2 cup sugar
2 tablespoons water
1/2 cup heavy cream
1/2 cup milk
2 tablespoons bourbon
2 large eggs, beaten
1. Preheat the oven to 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 5 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 the eggs. Gradually whisk in the hot caramel. Pour over the croissants and let stand for 10 minutes, pressing the croissants to keep them submerged.