White Chocolate, Whisky and Croissant Butter Pudding

A decadent bread and butter style pudding made with sliced croissants, white chocolate, whisky, and a caramelised apricot glaze.

Baking Vegetarian Dessert Pudding Chocolate

Estimated Nutrition

Calories

1530.1

kcal / serving

6120.4 kcal total

Carbs

118g

per serving

472.1 g total

Fat

106.3g

per serving

425.2 g total

Protein

25.6g

per serving

102.5 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

BakingIngredients

200

Caster Sugar

175

White Chocolate

grated

tbsp

Icing Sugar

to dust

CondimentsSauces

Apricot Jam

Dairy

500

Milk

500

Double Cream

piece

Egg

free-range

piece

Egg Yolk

free-range

Butter

melted

scoop

Vanilla Ice Cream

for serving

Fruits

Sultana

GrainsCereals

piece

Croissant

ready-made, sliced

Liquids

tbsp

Whisky

NutsSeeds

piece

Vanilla Pod

split lengthways

sprig

Mint

fresh, for garnish

Method

Serve at room temperature with ice cream and mint.

Coat with jam, dust with icing sugar, and caramelise using a blowtorch or hot grill.

Cover with foil and bake for 15-20 minutes until almost set.

Stir in the whisky and strain the mixture through a sieve over the croissants.

Preheat the oven to 200°C.

Whisk the egg mixture and grated chocolate into the warm cream mixture.

Layer sliced croissants in a dish, sprinkle with sultanas, and drizzle with melted butter.

Beat the eggs, egg yolks, and sugar until pale and fluffy.

Boil the milk, cream, and vanilla pod slowly in a pan.