NEVER EVER buy plane tickets way way in advance.
Once isnt enough…gotta learn the same lesson again. Hehe.
Looks like i wont be going to Gold Coast and Melbourne anymore! Boooo. Don’t know if its supposed to make me feel better that im not the only one not going. Brandons back in Kuching.
But but butttttt! Going end of the year!
Anyway, so exhausted, this whole week is gonna be full of conference stuff then the ‘real’ holidays kicks in.
And PHEW my results are out and im pleased with the results (:
What do you do with leftover/stale bread? French toast or bread and butter pudding.
So what do you do with leftover/stale croissants? A croissant and butter pudding 😀
Caramel Croissant Pudding
This was a take on Nigella Lawson’s…i was in a toasted cheese croissant phase for a while and then had plenty of leftover croissants that needed to be used up. I can’t remember exactly how much of what went into it but this is a good guess :-
2 large or 4 medium sized stale crossaints, torn into rustic large pieces
1/2 cup sugar
knob of butter
1/2 cup cream (double cream works best)
1/2 cup milk
2 eggs, beaten
splash of bourbon (optional)
Grated cinnamon/nutmet/orange zest (optional)
In a saucepan, slowly melt sugar and water. Do NOT stir it but keep an eye on it because it burns really easily. Let it brown and turn into gooey caramel (deep rich amber colour). This will take around 3-5 minutes.
Remove from heat and very quickly whisk in cream, milk and butter. Add a splash of bourbon at this stage if you prefer. As it cools down a little, add your eggs. Make sure you don’t add them when its still hot or they’ll turn into scrambled eggs (: Add grated orange zest or preferred spices.
Steep the mixture with your crossaints for 10 minutes and bake in preheated oven at 180C for 20 minutes or till golden brown and puffy.
Serve hot with some ice cream or a dollop of cream.
Fluffy crossaint pudding
The first time i made this i halved the sugar and found it not sweet enough. I then melted some dark chocolate and poured it over the pudding and it was…heavenly to say the least. So you could do this if you wish to or go according to the recipe.
Comfort food indeed! I wish this was supper everynight…
1/3 cup sugar
1 tbsp honey
4 cup cornflakes
handful of silvered almonds (optional)
Preheat oven to 150C. Melt the butter, sugar and honey in a saucepan till it boils and becomes frothy. Remove, stir in cornflakes and almonds and spoon to little paper patty cases.
Bake for 10-12 minutes and cool. Stores well in airtight containers for 2-3 days (if you can resist finishing them).