Croissant bread & butter pudding with coffee cream
Serves 6
Easy
Total time:
Ready in 30 mins
Croissants make this dish lighter than a traditional bread and butter pudding recipe, but the coffee cream liqueur sauce means it's still wonderfully rich
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- 50g golden caster sugar
- 1 egg
- 3 egg yolks
- 150ml coffee creamliqueur
- 250ml double cream
- butterfor greasing
- 6 croissantsthickly sliced
- 85g light muscovado sugar
For the sauce
- 100g light muscovado sugar
- 100g butter
- 150ml double cream
Nutrition: per serving
- kcal968
- fat71g
- saturates34g
- carbs73g
- sugars46g
- fibre1g
- protein9g
- salt1glow
Method
step 1
Whisk the caster sugar, whole egg and egg yolks together in a bowl. Put the coffee cream liqueur and the cream in a pan, bring to the boil. Whisk on to the egg mixture, then leave until cooled slightly to make a custard.
step 2
Lightly grease six 200ml/7fl oz ramekins with butter, place a layer of croissant slices in the bottom of each one, then add a generous sprinkle of muscovado sugar and a little of the egg custard. Keep on laying up croissant and custard in the same way, finishing it off with a sprinkling of sugar. Allow the pudding to settle for a while to soak up the custard. Heat oven to 200C/fan 180C/gas 6, then cook pudding for 18-20 mins until puffed up, golden and crispy (the muscovado sugar will give a tasty and sticky finish to the pudding).
step 3
While the puddings are baking, make the sauce. Place the sugar and butter into a pan and stir over a medium heat until melted together. Pour in the cream and bring to the boil. Reduce the heat and simmer for 3-4 mins until dark and sticky. Serve the puddings in their dishes with a little of the warm butterscotch sauce poured over.
