By Mary | 2 Comments
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Only one day left on the trail! We’ve been hiking for five days now, and finish on the West coast of England tomorrow, after hiking through sheep field after sheep field and cow pasture after cow pasture and going through kissing gate after kissing gate — I feel like I have a pretty solid grasp on the English countryside at this point. It’s gorgeous! And green! And full of animal poop. SO much poop. If you follow on snapchat (username “thekitchenpaper”) you’ve probably seen more sheep than you ever wanted to see. SORRY/NOTSORRY.
Also, can we take a moment to appreciate English accents? OMG. They are amazing! I hate to sound so sheltered, but seriously: It feels like I’m watching a British sitcom. It’s ACTUALLY like that in real life… and therefore totally foreign and awesome for me. People are so polite! They say things like “cheerio” or “hiya” or odd things like “six one, two three’s the other” — it makes talking to people really great. {That last one, in case you didn’t catch it, is a variation of “six one/half dozen another”}
ALSO: STICKY PUDDING! Oh my gosh. I split a caramel sticky ginger pudding last night with three of my aunts and wished I had bought three for myself and myself alone! SO YUMMY! I’m going to have to find a good recipe for sticky pudding when I get home and share it with you guys — it’s sweet, sticky, cakey, warm, GINGERY (if you want a gingery one, which I do), and oh so delicious. I love it!
Let’s talk about croissant pudding! This recipe came because I thought “ooh bread pudding… yum!” and “ooh croissants… yum!” at the same time. But here’s the thing: croissants are so moist and buttery that they don’t *really* soak up much liquid… so you’re gonna have to suspend all ideas of BREAD pudding here. It’s more like pudding/custard with croissant bits in it, plus mixed berries and a darn good whiskey butter sauce. YEAH!
Get some croissants. Break them into little/medium pieces. Let them sit out for a day or two and get stale. THEN proceed with this recipe, and let some pieces stick up over the level of the liquid so they’ll retain texture and make this a pretty pretty dish. Does it look pretty? I was happy with it. Also happy to eat it for breakfast all week… ha! #jobperks
I’m off for some pub grub and a good long sleep before our final day of walking! Keep up on instagram if you want to see lots of green scenes and animal portraits! My dream of living on a farm is growing stronger by the second!
Mixed Berry Croissant Pudding with Whiskey Butter Sauce
- Author: Mary
- Prep Time: 10 mins
- Cook Time: 60 mins
- Total Time: 1 hour 10 minutes
- Yield: 4-6 1x
Ingredients
UnitsScale
- Pudding
- 4-5 large croissants, torn into chunks and left to stale at least 24 hours
- 1 cup mixed berries
- 4 large eggs
- ½ cup sugar
- 1 ½ cups milk
- ¼ tsp salt
- 1 tsp vanilla extract
- Whiskey Butter Sauce
- ¼ cup firmly packed light brown sugar
- 1 ½ Tbsp cornstarch
- ¼ tsp salt
- ⅔ cup water
- ⅓ cup bourbon
- 3 Tbsp unsalted butter
- 1 Tbsp fresh lemon juice
Instructions
- 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 325 F. Lightly butter a 9" loaf pan, or a shallow 8x8" 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 bourbon. 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.
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Comments
Maggie says
When you get back and want to make sticky toffee pudding, check out Deb's recipe for a jumping-off point. It is SO GOOD. I added whiskey to the sauce because - obviously. http://smittenkitchen.com/blog/2014/11/date-cake-with-toffee-sauce/
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Mary says
Oooh thanks for the tip, Maggie! (and duh, whiskey! I like the way you think!) xo
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