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Croissant Bread Pudding with Whisky Caramel

Croissant Bread Pudding with Whisky Caramel

Prep time: 60 minServes: 6

Pairs with

The croissant's butteriness and the whisky caramel's smoky sweetness match a rich dessert wine — Sauternes, PX Sherry or Tokaji 5 Puttonyos.

Ingredients

  • 6 day-old croissants, torn into pieces
  • 400 ml cream
  • 200 ml milk
  • 4 eggs
  • 100 g sugar
  • 1 tsp vanilla paste
  • Whisky caramel:
  • 150 g sugar
  • 100 ml cream
  • 50 g butter
  • 3 tbsp whisky
  • Flaky salt

Method

  1. 1Preheat the oven to 170 °C. Scatter the croissant pieces in a buttered baking dish.
  2. 2Whisk eggs, sugar and vanilla. Add cream and milk. Pour over the croissants. Press down. Rest 15 minutes.
  3. 3Bake for 35–40 minutes until golden and set.
  4. 4Whisky caramel: Melt the sugar to a dark caramel. Carefully add the cream (it will splutter). Stir in butter and whisky. Season with salt.
  5. 5Serve the pudding warm with the caramel drizzled over.