deliciouslyorkshire | Recipes | Coffee and Cream Bread and Butter Pudding

As a young lad growing up in Yorkshire I had the great opportunity of working regularly in my father’s transport café. Not only did I enjoy such wonderful northern delights as bacon, sausage and egg sandwiches, I just loved to pick the caramelised bits of the bread and butter pudding left in the tray – they were divine!

As an older person I have been privileged to obtain a source of coffee from the Bangalore region of India, even setting up a foundation to help the villagers picking the coffee in that region. So it seems obvious that I should give this recipe where coffee, bread and butter pudding, and decadence are so well combined.

Method

1. Put the milk, double cream, coffee and opened vanilla pod into a sauce pan and bring to the boil.
2. Whisk the eggs, yolks and caster sugar together.
3. Slice the croissants in half lengthwise.
4. Use 1oz butter to grease an ovenproof dish.
5. Using 3oz butter, spread this on the cut sides of the croissants.
6. Lay half of them on the base of the dish, butter side up.
7. Sprinkle with raisins and lay croissants on top.
8. Let the boiled cream cool a little, pour onto the egg mixture while stirring all the time.
9. Put back onto heat and stir to start to thicken, take off immediately.
10. Strain half over the croissants mixture and allow to soak in for 15 minutes gradually straining over the rest of the mix until all is in the dish.
11. Cook ‘an Bain Marie’ until set.
12. Take out and allow to cool for 10 minutes.
13. Pipe a line of whipped cream up the middle of the pudding, sprinkle the grated chocolate over the cream and dust the whole thing with icing sugar, serve.