Whisky chocolate bread and butter pudding

By The Royal Chef

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A decadent but still light baked dessert made with cubed croissants. This is pudding of the British variety, more of a baked dessert than a creamy flavoured mixture.

SERVES

Ingredients

3 chocolate croissants
¾ stick unsalted butter (6 ounces)
8 ounces semisweet chocolate
1 ½ cups sugar
¼ cup whisky (optional)
1 teaspoon instant espresso coffee
2 ½ cups heavy cream
2 egg yolks
3 eggs
1 (12 x 9 x 2) casserole dish

Directions

Preheat the oven to 350 degrees Fahrenheit. Cut the chocolate croissants into two-inch cubes and place on the bottom of the casserole dish.
Place the butter and semisweet chocolate into a glass heat proof mixing bowl and microwave for about two minutes until they have both melted. Whisk in the sugar, whisky and coffee.
In a large mixing bowl whisk together the cream, egg yolks and whole eggs. Pour into the chocolate mix and whisk until combined.
Pour the egg and chocolate mix over the croissants and bake the casserole in the center of the oven for about 45 minutes. If the top of the pudding gets too brown loosely cover with aluminum foil. The center of the pudding should have a nice jiggle when shaken slightly, but not be too set. It will firm up as it cools down. Serve with ice cream or lots of whipped cream.
Tip: I will often slice bananas or fresh peeled and sliced pears on top of the croissants before pouring the chocolate egg mix on top.