Butter for greasing
300ml double cream
300ml whole milk
75g caster sugar
4 large egg yolks
2 tbsp Kirsch
6 medium or 4 large croissants
5-6 tbsp cherry conserve or jam
100g cherries, stoned and halved
1.2 litre ovenproof dish
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Cook 40-45 minutes
This takes the classic bread and butter pud idea and raises it to new heights. The croissants soak up the Kirsch-scented custard beautifully, but go deliciously crisp on top.
1. Grease a 1.2 litre ovenproof dish.
2. Pour the cream and milk into a saucepan and heat just to the boil, then remove from the heat. Beat the sugar and egg yolks together in a large bowl, then pour on the hot milk and beat thoroughly. Stir in the Kirsch.
3. Halve each croissant and spread with the cherry conserve. Arrange in the ovenproof dish. Scatter with the cherries and pour over the custard. Leave to stand for about 30 minutes to allow the custard to soak into the croissants.
4. Meanwhile, heat your oven to 160°C/gas 3. Bake the pudding for 40-45 minutes, until the custard is set. If the top seems to be browning too quickly, cover the pudding with foil. Serve warm.
Taken from Paul Hollywood’s Pies & Puds, published by Bloomsbury
Photograph © Peter Cassidy
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