Baked Croissant Pudding

Inspired from Nigella Express I have modified this pudding to be even faster to make. If you don't have any brandy any of your favourite liquer will do.

Ingredients

• 2 stale croissants
• 1/2 cup sugar
  
• 1/2 cup heavy cream
  
• 2 tablespoons brandy
• 1/2 cup whole milk
• 2 eggs, beaten

Directions

Preheat the oven to 200 degrees Celsius

Tear the croissants into pieces and put in a small gratin dish; I use an oven proof dish with a capacity of about 500ml/ 2 cups for this.

Put the sugar and milk into a saucepan, and heat until sugar is disolved.

Take the pan off the heat and add the cream followed by the brandy. Whisk to mix, then still whisking add the beaten eggs. Pour this quickly over the croissants and leave to steep for 10 minutes.

Place in the preheated oven for 20 minutes - serve with more cream or ice cream