I am rich.
In case you did’t know…
I am also sweet, dreamy, delightful.
I am all you need in your life right now, and I will rock your world baby
I am a croissant bread pudding.
Get ready to rumble because this is delicious and you need to make it now and eat it straight away and enjoy it and love me and be thankful this is in your life.
Got it? Great. Because this is divine.
probably the definition of a heart attack in food form super rich, creamy and sweet. White chocolate, whether or not you consider it a chocolate, gives heavenly patches of decadence to this – if it wasn’t already decadent enough. Leave it out if you want, but don’t shut the idea out of your mind; have it haunt you.
As you can see I made this into 6 portions, but this is extremely rich so follow your heart
and your dreams will come true.
White Chocolate Croissant Pudding
6 regular/small Croissants (the round kind? works great with stale croissants)
250ml/1 cup Double Cream
750ml/3 cups Milk (i used 2%)
4 Whole Eggs
2 Egg Yolks
150g Catser Sugar (use brown if you want a slightly caramel-ly taste)
100g White Chocolate, chunked (or chips)
Chunk up the croissants to fit into your baking dish.
Heat up the milk and cream on a medium heat in a pot until simmering. Stir in the sugar until it’s dissolved, then bring off the heat and let the mixture cool slightly.
Whisk the whole eggs and egg yolks together until frothy and more voluminous, then beat that into the cream mixture.
Scatter the white chocolate over the croissants evenly, then pur the custard mixture over the top and let the unbaked product sit for 10 minutes and soak slightly
Meanwhile, Pre-Heat your Oven to Gas Mark
Once soaked, bake the pudding for 20-25 minutes, until set and golden brown on top. Any runny patches should just be melted chocolate.