Spiced Saffron & Date Croissant Pudding
something cosy for winter
Cosy season requires cosy puddings and a good bread and butter pudding ticks many boxes. Croissants are my ‘bread’ of choice here, because the tops get unbelievably crisp, and in a dessert that is mostly quite soft, I always welcome a bit of crunch. The warming saffron custard that seeps into the bellies of the croissants is earthy and grassy, infused with ginger and cardamom to brighten it up. You could let the milk steep overnight if you’d prefer a stronger saffron flavour. Bake until just set and serve with lashings of custard.
RECIPE
serves : 4 - 6
equipment : baking dish approximately 26cm x 21cm
1 tsp butter, to grease
240 ml milk
300 ml double (heavy) cream
8-10 strands saffron
30 g fresh root ginger grated
6 cardamom pods lightly crushed
2 eggs plus 1 egg yolk
70 g caster sugar
4 large croissants slightly stale
50 g dates roughly chopped
1 tbsp demerara sugar
METHOD
Pour the milk, cream, ginger and cardamom into a medium saucepan and heat gently until just before boiling. Add in the saffron and stir. Remove from the heat, cover and let the milk steep and cool for at least 30 minutes.
Preheat the oven to 190°C (170°C fan/375°F/gas mark 5). Get out a baking dish approximately 26 x 21cm (10¼ x 8¼in) in size and grease lightly with butter.
In a separate bowl, whisk the eggs, egg yolk and caster sugar together briefly until well mixed and smooth. Set aside.
Use a sieve to strain the milk and pour it back into the saucepan. You can add a few strands of saffron back into the milk if you want a stronger flavour. Gently heat the milk and bring to a simmer, then remove from the heat and pour it into the egg mixture in three additions, whisking as you pour until all the milk is incorporated.
Slice the croissants in half horizontally and layer half of them in your baking dish. Scatter half of the dates on top. Pour just over half of the custard on top of the croissants and let it soak in for a few minutes before layering up with the remaining croissants and dates. Pour on the rest of the custard and sprinkle the demerara sugar on top.
Cover the dish with foil and bake for 20 minutes, then remove the foil and bake for a further 15–20 minutes until the top is crisp and the pudding has just a little wobble.
Let it cool and settle for 10 minutes before serving.