Oh, ho, ho you are in for a treat today! This is one of the most amazing puddings, EVER!! It is rich, and decadent and oh so moreish. It is warming in two different ways even, physically AND mentally, perfect for toasting your insides after a chilly winter walk and faintly reminiscent of childhood puds. It is so easy. And tasty. I’m hungry, can you tell? Everyone loves a classic, and this one has a ridiculously tasty twist. Beautiful crispy edges and a squidgey custardy middle, can you guess what it is yet?
White Chocolate and Whisky Croissant Pudding (oh yes my friends, a real treat!)
8 croissants, 125g white chocolate, 4 eggs, 450ml double cream, 250ml milk, 50ml whisky (or dark rum is nice too), vanilla pod, sugar, rhubarb jam (or apricot or marmalade).
Slice the croissants in half and lay them overlapping, cut side down in an oven proof serving dish. Scatter the chopped chocolate over them, making sure some bits get between the layers. In a bowl, mix the eggs, cream, milk and whisky with the vanilla seeds scraped from the pod, then pour the mix over the croissants. Sprinkle a little brown sugar over and a bit of grated chocolate. Bake for 30 minutes at 180 C. After 30 minutes, take it out and spoon the jam over the top, slice the vanilla pod in half and make a cross on the top (for prettiness). Bake in the oven for another 15 minutes or so.
This is a great one for slightly stale croissants, perhaps the multi pack was a bit ambitious for just one person…OR if you’re feeling adventurous, try it with brioche slices.