White Chocolate and Whisky Croissant Butter Pudding
This buttery croissant pudding is to be enjoyed on a cold day in good company. Boozy and creamy, it makes the ultimate comfort dessert.
Introduction
This is one of the dishes that got me on TV for the first time! Rick Stein, Lloyd Grossman and Keith Floyd came to my restaurant for dinner in the early nineties, and this was the dessert I gave them. Made properly, it’s epic! In fact, it’s never been off the menu in one of my restaurants. Good Food magazine once said the quantities were wrong when they were calculating the calories because it was so calorific, and I got told off, but my response was that you should have it with ice cream as well!
Ingredients
| 6 | large croissants, sliced 1cm thick |
| 50g | butter, melted |
| 50g | sultanas, soaked in 75ml whisky for 30 minutes |
| 400ml | double cream |
| 400ml | full-fat milk |
| 300g | white chocolate chips |
| 1 tsp | vanilla bean paste |
| 4 | eggs |
| 5 | egg yolks |
| 100g | caster sugar |
| icing sugar, sifted, for dusting |
Method
Preheat the oven to 140ºC/120ºC fan.
Put the croissants in a 20cm diameter ovenproof dish, then pour over the melted butter and sprinkle over the soaked sultanas, reserving the whisky.
Warm the cream, milk, chocolate chips and vanilla in a pan over a low heat, stirring until combined.
Whisk the eggs, egg yolks and caster sugar together in a large bowl until combined. Pour the warm cream mixture over the egg mixture, whisk together, then add the reserved whisky and whisk again. Pour three-quarters over the croissants and leave to soak for 10 minutes, then add the rest.
Carefully transfer to the oven and bake for 45 minutes until lightly set and golden.
Dredge generously with icing sugar, then heat the surface with a blow torch or under a hot grill until deeply golden or browned in places. Serve.
Reviews
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