Croissant and Butter Pudding with warm berry coulis and ice cream
We all know the classic dessert of bread and butter pudding... but for extra warm wintery indulgence you can't go past a croissant and butter pudding. The buttery, flaky pastry of the croissants are perfect for soaking up the rich and creamy custard, which we've spiked with decadent white chocolate. This is a dessert lovers dream.
- For the custard, place milk, cream and vanilla in a pot and bring to a simmer. Remove from heat and stir in chopped white chocolate until melted. Allow to cool slightly.
- In the meantime, whisk eggs, egg yolks and sugar in a stand mixer until fluffy and pale. Slowly pour in the warm milk mix while stirring constantly.
- Preheat oven to 170C.
- Butter a 25cm round deep pie dish, or a square brownie tin. Slice croissants into 2cm thick pieces and arrange in dish. Pour over custard, press down slightly to aid soaking and let soak for 5 minutes. Melt butter and drizzle over the top. Bake for 20 minutes.
- For the berry coulis, place berries, water and sugar in a pot. Bring to a simmer, covered, and cook for 5 minutes. Keep warm.
- To serve, place servings of the pudding on a plate, drizzle with the coulis and add a big ball of ice cream.
- Keep leftover egg whites in freezer for up to 3 months, they will whisk perfectly once defrosted!
- You can add your own twist - try adding some nuts to the pudding, or flavoured liqueur to the coulis.
- Learn more about this recipe and watch Sammy's video demonstration here.