Croissant Bread And Butter Pudding

Croissant Bread And Butter Pudding

Description

This dessert, It’s messy. Sweet. Silky in the middle, with dark crispy edges that cling to your fork like a secret. The Jamie Oliver Croissant …

Ingredients
  • 125 g unsalted butter, plus a bit more for greasing
  • 4 tablespoons demerara sugar
  • 8 croissants, torn with your hands like you mean it
  • 1 vanilla pod, split open, seeds scraped with the back of a knife
  • 300 ml double cream
  • 300 ml whole milk
  • 5 large eggs
  • 100 g golden caster sugar
  • 60 g really good dark chocolate, chopped rough
  • 60 g bitter orange marmalade, the chunky kind if you can find it
Preparation Info
  • Prep Time: 0 min
  • Cook Time: 0 min
  • Rest Time: 0 min
  • Serving: 4 people
  • Difficulty: Easy
  • Meal Type: -
Steps
    1. Preheat the oven to 180°C.
    2. Grab a tart tin (28cm if you’re measuring). Butter it up.
    3. Take half your sugar, crush it down until it’s almost dust, mix it with the rest.
    4. Use that mix to coat the tin. Shake out what doesn’t stick.
    5. Tear those croissants. Don’t be neat.
    6. Press them into the tin like a patchwork quilt.
    7. Press hard. Make them hold hands. Build the base.
    8. Pour cream and milk into a pot.
    9. Add the butter, vanilla pod, and seeds.
    10. Warm it slowly. Don’t boil. Just a whisper of steam, then turn it off.
    11. In a big bowl, whisk the eggs and golden sugar.
    12. Slowly pour in the warm cream while whisking. No scrambling!
    13. Fish out the vanilla pod and ditch it.
    14. Pour a bit of custard into the croissant base. Let it soak a minute.
    15. Soak the rest of the torn croissants in the remaining custard.
    16. Pour over leftover custard. Let it soak in.
    17. Sprinkle the top with the last of the sugar.
    18. Bake for 25 minutes, until golden with a slight wobble.
    19. Eat it warm with cream, custard, or ice cream. Or cold. Still perfect.
Allergens
  • No allergen info available.