My wife and I are having a dinner party tonight and we are going to use this recipe for Nigella Lawson’s Caramel Croissant pudding. We’ve made it a few times just for the two of us and it is awesome. But for the timing tonight, I’d like to get them in the oven just as we’re sitting down to eat. I’m planning to triple the recipe and do individual ramekins.
Can I make the custard in advance and wait to pour it over the bread until just before baking? Should I just go ahead and pour it over the bread and let it soak for an hour or so while I finish preparing the main course? I don’t want it to get soggy.