A beautifully plated Croissant Pudding served on a rustic wooden table. The dish features buttery, flaky croissants baked in a rich custard until golden and slightly crispy on top. Drizzled with caramel sauce and dusted with powdered sugar. Garnished with fresh berries and a dollop of whipped cream. Served on a white ceramic plate with a side of vanilla ice cream. The warm wooden table is more visible, providing a cozy and inviting setting.

Croissant Pudding

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Ingrediënten

  • 12 butter croissants
  • 75 g blackberries plus a few extra to serve
  • 75 g blueberries plus a few extra to serve
  • 75 g raspberries plus a few extra to serve
  • splash kirsch icing sugar

For the sauce Anglaise

  • 400 ml milk
  • 2 vanilla pods
  • 3 medium eggs
  • 40 g caster sugar

Instructies

  • Preheat the oven to 180°C/350°F/gas mark 4.
  • Cut the croissants lengthways and place in a large casserole dish.
  • Sprinkle over the berries and add a splash of kirsch.
  • To make the sauce Anglaise, put the milk and vanilla pods in a pan and bring to the boil.
  • Whisk the eggs and sugar together to a froth, then pour the milk onto the eggs and return to the pan.
  • Boil for 6 minutes to reduce, then pour over the croissants in the casserole dish.
  • Bake in the oven for 30 minutes.
  • Take out of the oven, sprinkle with icing sugar and caramelize with a blow torch or under the grill.
  • Serve with pouring cream and more berries.
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Recipe Category Dessert
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