I wouldn’t say this dish is particuarly Irish, but I learnt this recipe when we where in Ireland in AUG 2011. Paul’s mum Kathy was over at the time when on one particular night we where watching a cooking show on TV…so it now is known as “Irish Bread and Butter Pud”.
- 6 small or 3 large croissants – ripped into small pieces
- 150g of good quality white chocolate – chopped
- 150g of good quality dark chocolate – chopped
- 4 eggs
- 250-300ml fresh cream (or sour cream)
- Dash of vanilla essence
- 20x25cm lasagna dish (or similar size)
- Raw sugar or brown sugar
Layer bottom of dish with ½ of the ripped up croissants. Then layer with ½ of the dark chocolate & ½ of the white chocolate. Repeat again with remaining ripped croissants and white and dark chocolate.
Crack the eggs into cream, add vanilla and mix until just blended & pour over croissants. Then finish with a sprinkle of raw or brown sugar on top.
Bake in moderate oven for 30-40mins or until sugar has gone crispy and brown.
****if fresh cream is not available use sour cream and add a dash of milk and a bit more vanilla essence.
****depending on the croissants used you may need to include more or less, basically you just need to make ensure the entire bottom has a good layer and you have enough pudding to go round.
****This is one of those puddings you can add or subtract from so if you want more chocolate, add more choc. If the egg mix is too runny…don’t use as much cream next time etc. etc and it will taste great each time
****I never use measurements and it’s a winner everytime