Calvados apple croissant pudding

By: Sarah Coates
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

Tear the croissants into chunks and spread them in a shallow baking dish with the apple chunks.
In a bowl, whisk together the eggs, caster sugar and calvados, then stir in the milk and cream.
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.
Preheat the oven to 180°C.
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.