I enjoy a lot of things in life, but three of the things that most certainly feature on my current gluttony list are croissants, chocolate and amaretto. As vices go, I think these are pretty tame, so I’m happy to indulge myself on occasion. And that occasion happened to be Saturday afternoon…
Whilst pursuing the internet for recipes and salivating over photos of puddings (and a phone call from my mum in which she described a croissant-based pudding she’d made and was very keen on telling me about) I was excited to come across the notion of a pudding that brought two of these current vices together. Then even more excited to realise that I could alter the recipe to incorporate the third. Fast forward to a grey, damp Saturday afternoon and I’m lying on the living room floor taking photos of the finished dish (and then high-tailing it to the kitchen to find a spoon).
Still with me, or did you drool so much you shorted the power? There’s no judging here if you did (although I guess you’re not here to read that…).
I made this dessert for two one afternoon, but accidentally-on-purpose ate all of it about half four and then wasn’t really in the mood for dinner. It’s a total indulgence and is not something I would recommend you eat every day, but as a treat I think it may be my new favourite for this winter.
Make it for two (and maybe just eat it yourself) or scale it up for 4, 6, 8, or however many you happen to have round – it’s definitely going to be a crowd pleaser, plus it’s pretty simple to make!
Croissant Chocolate Bread & Butter Pudding
This recipe was inspired by a combination of Instagram and a phone call from my mum telling me about the dessert she had just made and how delicious it was. It makes enough for two to share – it’s pretty intense – but could be scaled up and done in a bigger dish. I would suggest using slightly stale croissants as they’ll hold their shape a bit better.
60ml double cream
40g dark chocolate chips
1 tbsp icing sugar
1 large egg
1/2 tsp vanilla extract
1 tiny knob of butter (about 5g)
Start by putting the sultanas into a dish and then cover with the amaretto and leave to soak for at least a couple of hours.
Preheat the oven to 170ºC. Slice the croissants across the width, making each slice roughly 3-4mm wide (if you’re making it in a bigger dish you can afford to have them a bit bigger). Set these to one side.
Heat the vanilla, milk and cream in a small pan on a medium heat, remove from the hob before it reaches the boil and add in your dark chocolate (if not using chips, pre-slice it), stir the chocolate in until it melts. Set aside to cool for a few minutes.
In a bowl whisk together the egg white and yolk, then beat in the sugar. Drain the amaretto from the sultanas into this mixture and whisk in. Pour the chocolate and cream mixture into the bowl and whisk together to form the custard (ensure it is not too hot, otherwise you will make scrambled eggs. If in doubt, sit the pan in a few centimeters of cold water).
Creating a layer of croissant slices across the bottom of an oven-proof pie dish, press down then spread a thin layer of butter over it. On to this butter layer, scatter the sultanas, then press these down into the croissant slices. Add another layer of croissant slices on top of this, again press down. Pour about a third of the custard on top of this, press down so that the custard is soaked into the croissants. Add a layer of croissant slices followed by a generous drizzle of custard, press down. Repeat until you’re at the top of the dish or almost out of croissant slices – I had four layers.
Add a few croissant slices on top to make the comb, then put in the centre of the oven for 10-12 minutes. The top should be golden and the main body of the pudding set.
Because I love this recipe and it contains some delicious fresh eggs, I’m entering it into this month’s Simply Eggcellent, the challenge from Dom over at Belleau Kitchen – this month the challenge is all about breads and puddings, so it fits right in!