So I watched the video of Nigella Lawson’s Caramel Croissant Pudding years ago and really, I didn’t understand how she had left croissants around to go stale in the first place. Heaven knows in my kitchen, they definitely wouldn’t have had the time to go stale! However, as luck would have it, I was grocery shopping in Coles when I spotted these two beautifully brown day-old croissants on sale. Hurrah! I finally had an opportunity to try my hand at this pudding 🙂
This is essentially, a bread and butter pudding. The heritage of this humble pudding comes from the early 17th century, where stale bread was enlivened with luxurious produce such as butter, milk, eggs and sugar before being baked, to make the best of a loaf of bread. It was only since the 80s and 90s and the revival of the British gastro-pub style of food that the bread and butter pudding has returned, with some versions like this putting a particularly decadent spin on an old classic.
The recipe comes from Nigella Express, and I’ve added a dark chocolate sauce, as I found the bitterness of the dark chocolate cut through the sweet richness of the pudding, as well as a haphazard scatter of deliciously tart raspberries. She recommends using bourbon or whiskey, but I don’t have either in my kitchen and with Frangelico being my tipple of choice, in it went as a deliciously nutty substitute.
To serve two greedy people, you will need:
- 2 day-old croissants;
- 100g caster sugar;
- 2 tablespoons cold water;
- 125ml thickened cream + 30ml for the sauce;
- 125ml milk;
- 2 eggs, whisked;
- 2 tablespoons Frangelico;
- 30g good-quality dark eating chocolate, chopped;
- Icing sugar and raspberries to serve.
Preheat the oven to 180 degrees Celcius. Tear up the croissants into pieces and place into a small-medium sized casserole dish (about 500ml volume will suffice).
Put the sugar and the water in a small saucepan and swirl to combine before putting over medium-high heat. Allow to boil without stirring and keep an eye on it until it begins to turn a golden amber colour.
Reduce heat to low and whisk in the thickened cream, ignoring any spluttering. Any solidified caramel will gradually dissolve as you stir.
Add the milk and Frangelico, and removing the pan from heat, whisk in the beaten eggs. Pour this wonderful caramel custard over your croissants.
Bake for 20 minutes when puffed and golden.
Make a chocolate sauce by combining the chocolate and the 30ml extra cream in a bowl and microwaving on 10 second bursts for about 30 seconds, stirring in between each session until well-combined.
Scatter the pudding with with raspberries, dust with icing sugar and drizzle with this luscious chocolate sauce.
Orgasmically good comfort food. Not a bad way to send off the last of the winter months. Best enjoyed curled up with a significant other on the sofa – best of luck fighting over the last spoonful 😉 xx