Sarah Coates’ Calvados Apple Croissant Pudding

Sarah Coates' Calvados Apple Croissant Pudding

Calvados is a completely seductive apple brandy from France.

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

• 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)

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.

Recipe courtesy of Sarah Coates, extracted from The Sugar Hit! Photography by Chris Middleton © Hardie Grant 

Author: The Wordrobe

The Wordrobe is an online magazine for those with a gluttonous appetite for luxury travel and travel.

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