White Chocolate and Whisky Croissant Butter Pudding
This White Chocolate and Whisky Croissant Butter Pudding from James is a trademark dish! Buttery deliciousness that will leave you wanting more!
Ingredients
- 500ml full fat milk
- 500ml double cream
- 1 tsp vanilla bean paste
- 4 eggs
- 5 egg yolks
- 100g caster sugar
- 6 large crossants sliced 1 cm
- 50g butter.
- 50g sultanas, soaked in 75ml whisky
- 300g chocolate white chips
- Icing sugar for dusting
To serve
- Praline mousse
- Vanilla ice cream
Method
Pre heat the oven to 150c.
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 chocolate and vanilla in a pan. Whisk the eggs and sugar together in a large bowl, pour the cream mix over the eggs, whisk together, add the remaining whisky 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 1 hour, take out, cover in icing sugar then blow torch until deeply golden.
Serve with ice cream and mousse.
Ingredients
- 500ml full fat milk
- 500ml double cream
- 1 tsp vanilla bean paste
- 4 eggs
- 5 egg yolks
- 100g caster sugar
- 6 large crossants sliced 1 cm
- 50g butter.
- 50g sultanas, soaked in 75ml whisky
- 300g chocolate white chips
- Icing sugar for dusting
To serve
- Praline mousse
- Vanilla ice cream
Method
Pre heat the oven to 150c.
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 chocolate and vanilla in a pan. Whisk the eggs and sugar together in a large bowl, pour the cream mix over the eggs, whisk together, add the remaining whisky 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 1 hour, take out, cover in icing sugar then blow torch until deeply golden.
Serve with ice cream and mousse.
