Mixed Berry Croissant Pudding with Whisky Butter Sauce
4-5 field fare croissants, cooked & torn into chunks
and left to stale at least 24 hours
200g field fare Cherry Berry Delicious (defrosted)
4 large eggs
1/2 cup sugar
1 1/2 cups milk
1/4 tsp salt
1 tsp vanilla extract
Whisky Butter Sauce
1/4 cup firmly packed light brown sugar
1 1/2 tbsp corn-starch
1/4 tsp salt
2/3 cup water
1/3 cup Whisky
3 tbsp unsalted butter
1 tbsp fresh lemon juice
Make sure your croissants have been torn into chunks and sitting in open air for at least 24 hours before beginning. They should be a bit stale!
Preheat the oven to 165C. Lightly butter a 9″ loaf pan, or a shallow 8×8″ pan, and put all of the torn croissants into the dish. Distribute the berries throughout the croissants, saving some to put on top.
In a small bowl, whisk together the eggs, sugar, milk, salt and vanilla. Once smooth, pour over the pan of croissants. Press the croissants gently down into the liquid for a few minutes, add any final berries, then bake for 45-55 minutes. You may need to cover the top with a foil tent to avoid browning, after 30 minutes or so. It should be fairly firm when it is done!
While the croissants are baking, make the sauce. Combine the brown sugar, cornstarch and salt together in a small saucepan. Whisk together, then add the water and whisky. Bring the mixture to a boil, whisking and let simmer for a few minutes — until thickened. Remove from heat and add the butter and lemon juice. Whisk until smooth.
Serve the pudding warm with warm sauce.
Many thanks to www.thekitchenpaper.com for this recipe.