Off Duty Chef: croissant and butter pudding
Ingredients
- 20g soft butter, for lining the dish
- 8 croissants, cut in half lengthways
- 100g softened butter
- 50g dark chocolate chunks
- 50g pistachio nuts, crushed
- 2 whole eggs
- 60g icing sugar
- 2 tbsp vanilla extract
- 200ml baileys
- 400ml single cream
- 4 tbsp light brown sugar
- 6 egg yolks
- 100g icing sugar
- 300ml baileys
- 200ml single cream
- 3 vanilla pods
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