It's not that they'll lose appetite in main meals, they're growing boys, it's just that I'm all about moderation when it comes to their meals? (I'm not saying it applies to me and hubby alright?).
Trying to make this recipe made me buy 3 boxes of croissants because every single time I want to make it stale, the bloody bread just disappears into thin air!
In the end, I told the boys to leave me at least four and they can eat everything including the box. That solved it. :P
4 stale croissants
1/2 cup sugar
2 tablespoons water
a drop of vinegar
1/2 cup heavy cream
2 tablespoons Bailey's Creme Caramel
1/2 cup whole milk
2 eggs, beaten
Serves 4-6 hungry diners
Preheat oven to 350F.
In a medium size baking dish, tear the croissants into pieces. Set aside.
In a saucepan, put the sugar and water. Swirl the water around to wet the sugar. Place the pan in a medium high heat and let it bubble away. Add a drop of two of vinegar to avoid sugar from crystallizing. It will turn into a deep amber, about 5 minutes. DO NOT STIR and DO NOT WALK AWAY. Let the bubble caramelize on its own.
Once amber colour appears, take the pan off the heat. Whisking continuously add the cream, Baileys, milk and beaten eggs, in that order. If the caramel seems to get stuck at the bottom of the pan, put the pan back to a low heat and continue stirring until it's fully dissolved.
Pour the mixture all over the croissant pieces in the baking dish and leave it for 10 minutes to get absorbed.
Bake for 20 minutes. Take a slice or two, add whipped cream or vanilla ice cream on the side and voila! Stale turned simply delicious.