The first time I made this for my husband he fell in love, two of his favorite things together whiskey and croissants! I believe this is originally a James Martin recipe, I have altered it slightly (I never stick to a recipe, I get that from my Mum).
I don’t make this very often, as it isn’t very healthy, but we went to London for the day on Saturday, and while walking round Borough Market we saw these huge croissants and I instantly though of this alternative to a traditional bread and butter pudding. The custard element I find makes enough for two, so I freeze half to use another time. It make a perfect quick pudding when family comes round, and people then think you’ve spent all day in the kitchen!
- 500ml semi-skimmed milk
- 500ml double cream
- 1tsp vanilla extract
- 3 whole eggs
- 5 egg yolks
- 200g caster sugar
- 4 large ready-made croissants, sliced
- 25g butter, melted
- 200g white chocolate, grated
- 3 tbsp whisky
Preheat the oven to 200C/400F/Gas 6.
Pour the milk and cream into a pan, add the vanilla and bring slowly to the boil.
Crack the eggs into a large mixing bowl with the egg yolks and sugar and beat together until pale and fluffy
Lay the croissant slices over the base of an ovenproof dish, slightly overlapping the pieces. Pour over the melted butter.
When the cream mixture has reached boiling point, take it off the heat and allow to cool slightly. Add the egg mixture and grated chocolate to the cream and stir well. Set aside for a few minutes to allow the chocolate to melt, stirring occasionally.Add the whisky to the cream mixture.
Cover the dish with foil and bake in the oven for 15-20 minutes, or until almost set.
If you can, leave the pudding to cool for 10 minutes before serving.