Caramel bread pudding for two

Ingredients:

• 2 tbsp (30 g) butter, melted, plus extra for greasing the cups
• 2 croissants (approximately 60g each), torn into 2cm pieces.
• 1 large egg
• 2 tbsp. l. + 0.5 tsp. Sahara
• 3/4 cup light cream
• 0.5 tsp vanilla extract
• 4 soft caramel candies, chopped
• Special equipment: 2 heat-resistant tea or coffee cups, 180 ml capacity.

Preparation:

1. Preheat oven to 350°F (175°C). Lightly butter the insides of two 180ml ovenproof cups. Tear 1/2 cup of croissant dough into even smaller pieces and mix them with melted butter in a small bowl.
2. In a small bowl, whisk the egg with 2 tablespoons of sugar until the sugar dissolves. Stir in the cream and vanilla. Then stir in the remaining croissant pieces and caramel and let the mixture sit for 15 minutes, stirring occasionally. Don't worry if the mixture seems too runny; the excess liquid will be absorbed as the pudding bakes.
3. Divide the soaked croissant mixture among the prepared cups. Top each serving with half the croissant-butter mixture and sprinkle with 1/4 teaspoon of the remaining sugar. Bake until the pudding rises above the rim of the cup and is set, about 30 minutes. Let cool for a few minutes (the pudding will collapse) and serve warm.