Coffee Bread Pudding with Caramel Sauce

Method

1. Preheat the oven to 180 ºC (350 ºF). Grease a 20 cm square baking dish.
2. Dissolve the instant coffee in the boiling water and set aside to cool. Whisk together the eggs, egg yokes, milk and cream and add the coffee and a pinch of salt. Strain.
3. Spread the croissants in the baking dish and pour the custard over. Set aside for 30 minutes.
4. Put the baking dish into a larger baking dish and add enough water to reach halfway up the sides of the dish. Bake for 55 minutes or until the bread pudding is golden brown and the centre is set.
5. Meanwhile make the caramel sauce. Combine the sugar and water in a saucepan and bring to the boil, stirring until the sugar is dissolved. Boil syrup, without stirring until deep golden caramel. Remove the saucepan from the heat and add the cream. The sauce will bubble up. Return to a slow heat and cook, stirring until smooth and the caramel is dissolved. Add the butter and stir until melted.
6. Serve the bread pudding with caramel sauce spooned over and a dollop of cinnamon whipped cream.