Croissant Pudding with Winter Citrus and Chai Blueberries
BY RICHARD CORNISH
A really rich and fragrant take on the bread-and-butter pudding made with croissants that may be a day or so old. You can substitute other soft breads such brioche, challah, or even a sandwich loaf. But it is the way the essential oils of the lemon and orange permeate the milk and cream to make the custard, that gives this great winter dish its aromatic lift. Punctuated with chai-infused dried blueberries, this is as delicious as it is easy to make.
This twist on a bread and butter pudding is so easy to make and incredibly delicious. Add some cream and a cup of piping hot tea for a decadent afternoon tea.
We also use the wonderful milk and cream from Inglenook Dairy and Daylesford’s famous eggs from Honest Eggs Co.
Serves 8
Ingredients
50g dried blueberries or sultanas
1 cup strong black chai tea, preferably Hobgoblin
300ml milk
300ml cream
1 orange rind, peeled in thick strips
1 lemon rind, peeled in thick strips
½ stick cinnamon
60g caster sugar
70g softened butter
6 Peddling Pastry croissants
4 eggs
extra caster sugar
At least an hour before you start the other steps, make the chai using boiling water in a teapot. Add the dried fruit to a small bowl and pour over the chai and allow to steep for at least one hour.
Pour the milk and cream into a medium heavy-based saucepan over medium-low heat with the rind and cinnamon. Simmer for 15 minutes. Remove the peel and cinnamon. Add the sugar and whisk to dissolve. Set aside and allow to cool.
Preheat the oven to 150ºC.
Use a little butter to grease a 30cm x 20cm oven dish. Cut the croissants into pieces. Butter the pieces. Place about the dish. Drain the dried fruit and sprinkle over the croissants. Beat the eggs into the slightly cooled cream and milk mix. Pour the mixture over the croissants and sprinkle with a little extra sugar. Cover with aluminium foil and set aside for 30 minutes.
Place the baking dish in the oven and bake for 30 minutes or until the custard is set. Remove the foil, return to the oven to allow the top to form a golden crust. Remove from the oven and allow to cool. Serve with piping hot tea and pure cream if feeling decadent.
