Croissant White Chocolate and Whisky Pudding

Croissant, White Chocolate and Whisky Pudding!   You really have to try this as it is just a wonderful pudding at any time of the year.  In reality it’s a very smart update on a bread and butter pudding although I suspect far more people will love this.

I always make it part of my Burns Night and St Andrews Day (any excuse).   So why is the pudding suitable for a Scottish celebration?  The croissants are reminiscent of the “Auld Alliance” and are thrifty because you use them when they are one or two days old.  The sultanas are soaked in Whisky (though there is the option to use tea instead should you want to), and the custard is rich with cream and eggs and melted white chocolate  and what Scot doesn’t love sweet and rich puddings?  Then again don’t we all?

A dish of croissant, white chocolate and whisky pudding straight from the oven, sitting on table with spoon and two bowls

Ingredients (serves 6)

  • 25g sultanas
  • 75g whisky
  • 6 large, stale croissants
  • 50g butter
  • 500ml full fat milk
  • 500ml double cream
  • 150g white chocolate
  • 100g caster sugar
  • 4 whole eggs
  • 4 egg yolks
  • icing sugar to glaze


  1. To make your croissant, white chocolate and whisky pudding first soak the sultanas in the whisky for at least 10 mins.
  2. Cut croissants into 1cm slices and put into baking dish.
  3. Melt the butter and pour it over the croissants.  Add the soaked sultanas, reserving the soaking liquid.
  4. Heat the milk, cream and chopped white chocolate over a low heat, stirring until the chocolate has melted.
  5. Remove from heat, and add the sugar.  Stir to dissolve.
  6. Allow to cool little before whisking in the eggs, egg yolks and reserved whisky.
  7. Pour 1/2 over the croissants.  Push down the croissants so they absorb some of the custard mix before pouring over the remainder.
  8. Leave for at least 10 mins (or cover and put in fridge until ready) before baking in oven at 140c for 45 mins or until custard has set.

Dust over some icing sugar (use blowtorch to caramelise if wished) and then serve with cream or Icecream.


If you’d prefer not to use whisky use strong Earl Grey tea

For individual portions reduce cooking time to 25-30 mins

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  1. Mags says:

    Blimey Rosie, that sounds divine so I’ll definitely give it a go. As a Scot with a very sweet tooth this is right up my street x

    • Lickthespoon says:

      If you asked me I’d say I didn’t like white chocolate but I stand corrected. I could eat far too much of this and if I’ve not pigged the lot it reheats well!

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