Calvados apple croissant pudding

Calvados apple croissant pudding

By
From
The Sugar Hit!
Serves
6-8
Photographer
Chris Middleton

Calvados is a completely seductive apple brandy from France. I’ve read that it’s considered a little bit lame over there, but I first tasted it in the home of French apples, Normandy, and I love it no matter what. When that apple-y booze is coupled with custard-soaked, crunchy-topped, buttery croissants and chunks of apple, you have a dessert perfect for any winter dinner. Just plonk this on the table and let people scoop out their own greedy portions. Serve with ice cream.

Ingredients

Quantity Ingredient
6-8 croissants
2 apples, peeled and cut into dice, (a tart variety is best)
5 eggs
115g see method for ingredients
60ml calvados
310ml milk
250ml thickened cream, (35% fat)
25g flaked almonds
icing sugar, for dusting (optional)

Method

  1. Tear the croissants into chunks and spread them in a shallow baking dish with the apple chunks.
  2. In a bowl, whisk together the eggs, caster sugar and calvados, then stir in the milk and cream.
  3. Pour the custard mixture over the croissants, cover the dish with plastic wrap and leave to soak for at least 15 minutes (or a couple of hours) in the refrigerator.
  4. Preheat the oven to 180°C.
  5. Scatter the flaked almonds over the pudding and bake for about 25 minutes or until golden and set, with a bit of a wobble in the centre. Dust with icing sugar, if desired.

Tip

  • This would be great with cinnamon, salted caramel or any kind of praline ice cream, such as butter pecan.
Tags:
sugar
hit
cake
cakes
baking
sweet
sweets
dessert
sarah
coates
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