If from yesterday you have a couple not quite fresh left croissants, make a delicious dessert out of them – bread pudding in a cup. This recipe is for two cups so you can bake exactly as much as necessary and not think how to save and then reanimate the remnants of the pudding. The ingredients are simple and eat in almost every refrigerator. Soak some of the croissants torn into pieces, in a mixture of eggs, drinking cream and sugar, add the pieces of caramel and place in the cups. And on top cover slices of croissants soaked in butter. Baked dessert in the oven right in the cups. If desired, you can experiment and add pieces of chocolate instead of caramel, бананов и т. п. 
Time: 1 hour. 5 minutes. Difficulty: easy Servings: 2 Measured containers are used in recipes volume: 1 cup (st.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cups (st.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (Art.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
- 2 tbsp. l (30 gr.) Butter, melted + additionally for greasing cups
- 2 croissants (approximately 60 grams each), torn to pieces 2 cm.
- 1 large egg
- 2 tbsp. l + 0.5 tsp Sahara
- 3/4 Art. nonfat cream
- 0.5 tsp vanilla extract
- 4 soft caramel candies, chopped
- Special equipment: 2 heat resistant tea rooms or 180 ml coffee cups.
Recipes with similar ingredients: butter, croissants, eggs, sugar, cream, vanilla extract, caramel
Recipe preparation:
- Preheat the oven to 175 ° C. Lubricate inside with a thin layer butter 2 heat-resistant cups with a volume of 180 ml. Narvite freely poured into a measuring cup 0.5 tbsp. croissant for even more small parts and in a small bowl mix them with melted butter.
- In a small bowl, beat the egg with 2 tbsp. l sugar until sugar will dissolve. Stir in the cream and vanilla. Then mix the remaining pieces of croissant and caramel and leave the mixture for 15 minutes, stirring it periodically. Do not worry if the mixture seems too thin; excess liquid is absorbed when baking pudding.
- Arrange the mixture of soaked croissants into prepared cups. Put half of the mixture on top of each serving. croissants and butter and sprinkle 1/4 tsp. the remaining Sahara. Bake until the pudding rises above the edges of the cup, and will freeze in about 30 minutes. Allow to cool for several minutes (pudding will fall off) and serve warm.
