James Martin's whisky and white chocolate croissant bread and butter pudding
For pudding, we’re all still seeking comfort and almost definitely have leftovers knocking about. So James is making a whisky and white chocolate croissant bread and butter pudding!
White chocolate and whisky bread and butter croissant pudding
Serves: 6
Ingredients
50g butter
4 large croissants, sliced into 1 cm chunks
50g sultanas, soaked in 75ml whisky
500ml double cream
500ml full fat milk
250g white chocolate chips
1 vanilla pod or 1 tsp vanilla bean paste
4 eggs
5 egg yolks
100g caster sugar
75ml whiskey
Icing sugar, for dusting
Vanilla ice cream, to serve
Method
1. Preheat the oven to 140c
2. Melt the butter in a pan, tip the croissants into an ovenproof dish, pour over the butter and soaked sultanas
3. Warm the cream, milk, chocolate and vanilla in a pan
4. Whisk in the eggs and sugar together in a large bowl, pour the cream mix over the eggs, and whisk together. Add the remaining whisky and whisk again.
5. Pour ¾ of the mix over the croissants and leave to soak for 10 minutes. Then add the rest. Carefully pop in the oven and bake for 40 to 45 minutes.
6. Remove and cover in icing sugar then blow torch until deeply golden. Serve with ice cream.