White Chocolate Passionfruit Bread & Butter Pudding
Bread and butter pudding is one of those desserts that has the ability to take on any flavour combination you like, but one that you can also change the base of to further change the dessert without changing the essence of the dessert completely. The old school version is buttered white bread, with a classic custard and orange marmalade; my version shakes things up a little. Instead of buttered bread, I’ve used chunks of buttery croissant which sits in a dish with chunks of creamy white chocolate. This is then doused in a custard mix that is flavoured with fresh lemon and passionfruit, and omggggg it works SO well. I think it’s my new go to flavour combo! Serve this warm pudding with some ice cream (I love Tip Top Passionfruit Ripple) and you are onto a winner, I promise.
Ingredients (serves 4-6)
- 5-6 croissants, cut into large chunks
- 120g white chocolate, cut into chunks
- 1 ½ cups milk
- 1 ½ cups cream
- 1tsp vanilla paste
- 3 eggs
- 120g caster sugar
- ⅓ cup passionfruit pulp (I use tinned if fresh is unavailable)
- Peel of 1 lemon
- Icing sugar, to dust
- Ice cream, to serve (I used Tip Top Passionfruit Ripple)
- Preheat the oven to 160 degrees celcius fan bake.
- Grease a medium sized baking dish, and add the croissant and chocolate chunks, tossing to evenly distribute the chocolate through the croissant pieces.
- In a pot, combine the milk, cream, passionfruit pulp and lemon peel. Place over a medium heat and bring to a light simmer, stirring regularly. Remove the lemon peel and set aside.
- Whisk the eggs and sugar together, then slowly pour in the heated milk mixture while whisking constantly until fully combined.
- Ladel the custard mixture over the croissants, then leave to absorb for 10 minutes.
- Fill a larger ovenproof dish with hot water, then place the pudding dish into the water to create a bain marie. Transfer to the oven, and bake for 35-45 minutes or until the top is golden and crisp and the pudding has a slight wobble when lightly shaken.
- Leave to cool slightly then serve with a scoop of ice cream.