Menu Developement – Chocolate Orange Croissant Bread and Butter Pudding

New Years’ resolutions didn’t last all that long… oops! So much for hitting the gym and being well behaved. Work is important to us though, and fattening our clients up before an arduous honeymoon is a must, so we struggle on.

Serves 4

  • 200ml milk
  • 2 eggs
  • 200g sugar
  • 1 vanilla pod
  • 8 small croissants
  • 1 orange
  • 100g chocolate
  • 70ml Cointreau
  • 1/2 pineapple
  • 70g brown sugar
  • blueberries and yoghurt to garnish
  1. Put the milk in a pan on a low heat with the vanilla pod, warm to just below simmering point, don’t let it burn.
  2. Whisk the eggs and sugar until well incrporated (but not too frothy)
  3. When the milk is hot and steaming, take off the heat and gradually whisk the egg sugar mixture. If you want, cut the vanilla pod in half and scrape out the seeds and add to the mixture. Add the Cointraeu.
  4. Zest the orange and cut the croissants in half, spreading some zest onto each orange. Segment the rest of the orange.
  5. Arrange the croissant in a circular dish, pour the egg milk mix over. Disperse the orange segments and pieces of chocolate at random and  allow to soak in for at least half an hour.
  6. Bake until the croissant starts to brown and the pudding is set in an oven at c. 180 degress C.
  7. While the pudding is cooking, skin and slice the pinapple in 1cm slices. Cover in brown sugar and heat on a hot griddle, basting with sugar as you go.
  8. Serve with a bit of yoghurt to cut through the richness.
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