White chocolate and whiskey croissant pudding

    30 minutes

    Delicious, delectable, delightful.... and non diet friendly!

    Be the first to make this!

    Serves: 6 

    • 500ml milk
    • 500ml heavy cream
    • 1 vanilla pod
    • 3 whole eggs
    • 5 egg yolks
    • 200g white sugar
    • 6 croissants
    • 25g sultanas
    • 25g butter
    • 175g grated white chocolate
    • 3 tbsp whisky
    • 55g apricot jam
    • vanilla ice cream (to serve)

    Preparation:20min  ›  Cook:10min  ›  Ready in:30min 

    1. Pre-heat the oven to 200C/400F/Gas 6. Pour the milk and cream into a pan, add the vanilla pod, and gradually bring to the boil.
    2. Whisk together the eggs, egg yolks and sugar
    3. While the cream is heating, slice the croissants and place in an ovenproof dish, slightly overlapping the pieces. Sprinkle with sultanas and pour over the butter.
    4. Once the cream has boiled, take it off the heat. Add the egg mixture and chocolate and stir well. Set on one side to allow the chocolate to melt, stirring occasionally.
    5. Add the whisky to the cream mixture. Next, using a sieve, strain the cream over the croissants, cover with foil and bake in the oven for 15-20 minutes or until almost set.
    6. Remove from the oven and remove the foil. Coat the top with the jam and serve with ice cream if using.

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