A Dish and A Bev

Recipe and image:  Sibaya Casino & Entertainment Kingdom

Yield: 12 portions

Croissant Bread & Butter Pudding Base

Ingredients

·       12 Large croissants (day-old works best), torn or sliced

·       60g Butter (for browning)

·       2 Cups milk

·       1 Cup cream

·       6 Eggs

·       ½ Cup sugar

·       1 tsp Vanilla essence

·       Zest of 1 orange or lemon

·       A pinch of salt

·       1 Cup speckled eggs (lightly crushed, plus extra for garnish)

Method

·       Melt butter over medium heat until it turns golden brown and nutty.

·       Set aside to cool slightly.

·       Prepare the custard by whisking eggs, sugar, vanilla, citrus zest, and salt.

·       Add milk and cream, then whisk in the browned butter.

·       Assembly:

·       Place croissants into a greased individual silicone moulds or a muffin tray.

·       Sprinkle crushed speckled eggs throughout.

·       Pour custard over and gently press the croissants down to absorb.

·       Let it sit for 15–20 minutes to soak.

·       Bake at 170°C for 25–30 minutes, until golden and set.

·       Let it rest slightly before serving.

Cream Cheese Chantilly

Ingredients

·       100g Cream cheese (room temperature)

·       1 Cup cream (cold)

·       2–3 Tbsp icing sugar

·       1 tsp Vanilla extract

Method

·       Beat the cream cheese until smooth.

·       Add cream, icing sugar, and vanilla.

·       Whip until light, airy, and pipeable.

·       Chill until serving.

Garnish & Assembly

·       Extra speckled eggs (whole & crushed)

·       Cut a neat portion of the pudding (using a square cutter or round ring mould).

·       Pipe rosettes of cream cheese Chantilly.

·       Garnish with speckled eggs (whole + crushed for texture).

·       Optional: drizzle with melted dark chocolate.