This pudding is the ultimate winter comfort dessert!
Coffee and fudge bread and butter pudding
- 500ml (2 cups) milk
- 500ml (2 cups) fresh double cream
- 1 vanilla pod, split lengthways
- 15ml (1 tbsp) good quality instant
- coffee or 1 shot espresso
- 3 large eggs
- 5 large egg yolks
- 200g castor sugar
- 4 large ready-made croissants, sliced
- 25g butter, melted
- 175g fudge, chopped
- 45ml (3 tbsp) coffee liqueur (optional)
- vanilla ice cream or whipped cream, to serve
- icing sugar, to dus
Preheat the oven to 200°C.
Pour the milk and double cream into a pan, add the vanilla pod and bring slowly to a boil. Add the coffee.
Crack the eggs into a large mixing bowl with the egg yolks and castor sugar, and beat together until pale and fluffy.
Lay the croissant slices over the base of an ovenproof dish, slightly overlapping the pieces. Pour over the melted butter and scatter with the fudge.
When the cream mixture has reached boiling point, remove from heat and allow to cool slightly before adding the egg mixture. Stir well.
Add the liqueur (if using) to the cream mixture, then strain the cream through a sieve over the croissants. Remove the vanilla pod.
Cover the dish with foil and bake in the oven until almost set, about 20 minutes. Remove the foil and allow the top to brown, about 5 minutes.
Remove from the oven, and allow to stand for 15 minutes before serving.
Serve warm with ice cream or whipped cream and a dusting of icing