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Recipe Detail Page
Whisky-Spice Bread-And-Butter Pudding
Holiday 2008
Serve this luscious dessert with scoops of vanilla ice cream or dollops of lightly whipped cream.
Serves 6 to 8
1 cup (250 mL) dried cherries or dried blueberries, or a mixture
¼ cup (50 mL) Scotch whisky
¼ cup (50 mL) packed brown sugar
1 tsp (5 mL) pumpkin-pie spice
4 day-old croissants, cut in half horizontally
⅓ cup (75 mL) butter, softened
Extra softened butter for greasing
2 cups (500 mL) whole milk
3 eggs
1 tsp (5 mL) vanilla
1. In a shallow dish, stir together dried fruit and whisky; set aside to soak for 30 minutes. In a small bowl, stir together brown sugar and pumpkin-pie spice.
2. Preheat the broiler to high. Arrange croissants cut sides up about 4 inches (10 cm) from broiler. Broil until lightly toasted. Spread butter over cut side of each croissant, dividing evenly.
3. Lightly butter an 11 x 7-inch (2-L) baking dish; arrange 4 croissants butter side down in dish. Drain fruit, reserving whisky. Sprinkle fruit and half of the sugar mixture evenly over croissants in dish. Arrange remaining croissants butter side up on top of fruit; sprinkle with remaining sugar mixture.
4. In a 4-cup (1-L) liquid measuring cup, whisk together milk, eggs, vanilla and reserved whisky until well combined. Strain through a sieve into baking dish, drizzling evenly over croissants. Let stand for 30 minutes, occasionally pressing down on croissants to ensure they’re well soaked.
5. Preheat the oven to 350ºF (180ºC).
6. Bake dessert, uncovered, for 40 to 50 minutes until puffy, golden brown and crisp. Let stand for about 5 minutes before serving.
Serves 6 to 8
