Apple croissant pudding with whisky sauce

Name: Apple croissant pudding with whisky sauce
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: Serves: 4–6
Ingredients: 3 apples, skinned, cored and grated; 1 tablespoon lemon juice (bottled is fine); 6 croissant; 60 g cold butter, grated; 150 ml double cream; 150 ml milk; 1 teaspoon cinnamon; 4 eggs; 60 g sugar; 150 ml cream; 150 g butter; 150 g brown sugar; icing sugar, to serve; ¼ teaspoon instant coffee; a really good pinch of salt; 2 tablespoons whisky; few drops vanilla essence

Preparation info

Serves:
4–6

Difficulty
Easy
Ready in
55 min

Appears in

Lucy's Food

By Lucy Cufflin

Published 2013

About

British classics are wonderful, but sometimes it is good to give them a new slant. During my years in France, I found that stale French bread was perfect for bread and butter pudding, but one day after a double croissant delivery, I discovered something even better...

Ingredients

3 apples, skinned, cored and grated
1 tablespoon lemon juice (bottled is fine)
6 croissant

Dessert
Vegetarian
Gluten-free

Method

Put the grated apple into a bowl with the lemon juice and mix well to stop it going brown. Rip the croissant into about 6 pieces each and place half in the bottom of the baking dish. Sprinkle the grated butter over and add the grated apple. Top with the rest of the croissant pieces.
Mix the cream, milk, cinnamon, eggs and half the sugar in a bowl and pour over