Salted Caramel Croissants
4 XL croissants - break into large chunks in a baking dish
1 - 2 c. pecan halves - distribute over croissant chunks
In a saucepan over medium-high heat, whisk and bring to a boil:
1/2 c. butter
1/2 c. brown sugar
1/4 c. heavy cream
Pour caramel sauce over bread and pecans.
Sprinkle with coarse Sea Salt.
Bake. I baked it for about 45 minutes at 250 degrees. It was perfect…light, crisp pieces on top and gooey, caramel-soaked pieces toward the bottom.
For added decadence, spoon caramelized bread into a bowl and drizzle (or pour!) heavy cream over the top.
Or…add a touch of bourbon to the caramel sauce for an after dinner treat.
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