White chocolate and whiskey croissant butter pudding
This recipe for White Chocolate and Whiskey Croissant Butter Pudding has been on James' restaurant menu for nigh on 30 years...you only have to try it once to understand why!
Ingredients
- 500ml full fat milk
- 500ml double cream
- 1 vanilla pod
- 4 eggs
- 5 egg yolks
- 100g caster sugar
- 6 large crossants sliced 1 cm
- 50g butter
- 25g sultanas, soaked in 75ml whisky
- 175g chocolate white chips
- 75ml whiskey
- Icing sugar for dusting
- Vanilla ice cream to serve
Method
Pre heat the oven to 140c.
Melt the butter in a pan, tip the croissants into an oven proof dish and pour over the butter and soaked sultanas.
Warm the cream milk and chocolate and vanilla in a pan, whisk the eggs and sugar together in a large bowl and then pour the cream mix over the eggs.
Whisk together, add the remaining whiskey and whisk again, pour ¾ over the croissants, leave to soak for 10 minutes then add the rest.
Carefully pop in the oven and bake for 40 to 45 minutes, take out cover in icing sugar then blow torch until deeply golden. Serve with ice cream!
Ingredients
- 500ml full fat milk
- 500ml double cream
- 1 vanilla pod
- 4 eggs
- 5 egg yolks
- 100g caster sugar
- 6 large crossants sliced 1 cm
- 50g butter
- 25g sultanas, soaked in 75ml whisky
- 175g chocolate white chips
- 75ml whiskey
- Icing sugar for dusting
- Vanilla ice cream to serve
Method
Pre heat the oven to 140c.
Melt the butter in a pan, tip the croissants into an oven proof dish and pour over the butter and soaked sultanas.
Warm the cream milk and chocolate and vanilla in a pan, whisk the eggs and sugar together in a large bowl and then pour the cream mix over the eggs.
Whisk together, add the remaining whiskey and whisk again, pour ¾ over the croissants, leave to soak for 10 minutes then add the rest.
Carefully pop in the oven and bake for 40 to 45 minutes, take out cover in icing sugar then blow torch until deeply golden. Serve with ice cream!
