In the Winter issue of Inspired by Compliments Magazine [1] that are in stores now, I mention a recipe for a White Chocolate and Whisky Croissant Bread Pudding that I absolutely love! I was taught this gorgeous recipe by my friend, colleague and Chef mentor Olaf Mertens, many years ago while I was working as a Pastry Chef in Mississauga, Ontario. The recipe has changed slightly but my cravings for this winter dessert haven’t! It combines, many of my favourite ingredients: buttery rich croissants, white chocolate, cream, vanilla and whisky. When combined the results are a rich buttery and surprisingly light bread pudding with undertones of sweetness from the chocolate and vanilla and hints of whisky and apricot jam. Try serving this pudding with a simple caramel sauce and vanilla ice cream or dress it up a little with one of the Compliments Sensations Drizzlers!

White Chocolate and Whisky Croissant Bread Pudding
Makes a 10" x 12" x 2" pan

9 oz (270 mL) homogenized milk
4 oz (120 mL) 35% cream
4 oz (120 mL) sour cream
1 vanilla bean or 2 tbsp vanilla extract
2 eggs + 3 egg yolks
4 oz (120 g) sugar
15 large croissants, a couple of days old is preferred
1 oz (30 g) sultana raisins
1 oz (30 g) butter
4 oz (120 g) white chocolate, chopped
1 oz (30 mL) whisky
1 oz (30 mL) apricot jam

Pre-heat your oven to 350°F. Butter/grease a 10" x 12" x 2" baking pan and line it with parchment paper. Soak the raisins in a small bowl with the whisky. Combine the cream, milk, vanilla and sugar in a pot and scald on the stove, remove from the heat and let it come to room temperature. Melt together the butter and white chocolate over a double boiler. Cut the croissants into 1" pieces and set them in a large mixing bowl. Whisk the apricot jam, melted chocolate, sour cream, whisky soaked raisins and eggs into the room temperature milk/cream mixture. Be sure to remove the vanilla bean if you are using fresh! Pour the mixture over the croissants, mix and let sit for a couple of minutes. Pour the pudding mixture into the prepared pan, wrap with a layer of parchment paper and tinfoil, then bake for 45-60 minutes, until set and a skewer comes out clean. Remove from the oven, and let cool to room temperature before putting in the refrigerator. Slice and serve warmed or cold!