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White Chocolate and Whisky Bread and Butter Pudding with Honeycomb Foam and Whisky Ice Cream

An indulgent take on bread and butter pudding using croissants, served with homemade whisky ice cream and honeycomb foam.

DessertGourmetIndulgentWhite ChocolateWhisky
Estimated Nutrition
Calories
1307
kcal / serving
7842.1 kcal total
Carbs
107.4g
per serving
644.2 g total
Fat
88.7g
per serving
532.4 g total
Protein
19.8g
per serving
118.5 g total
Cook Time
45
minutes
Serves
6
people
Dietary
Vegetarian Vegan Dairy Free Gluten Free

Ingredients

BakingIngredients
100
g
Caster Sugar
For the ice cream
300
g
White Chocolate
Roughly chopped
200
g
Caster Sugar
For the pudding
2
tbsp
Icing Sugar
To dust
Dairy
400
ml
Double Cream
For the ice cream
100
ml
Full Fat Milk
For the ice cream
6
piece
Egg Yolks
Free-range; for the ice cream
40
g
Butter
Softened
500
ml
Double Cream
For the pudding
500
ml
Milk
For the pudding
3
piece
Eggs
Free-range
6
piece
Egg Yolks
Free-range; for the pudding
400
ml
Milk
For the foam
Fruits
25
g
Sultanas
GrainsCereals
3
piece
Croissants
All-butter and thickly sliced
Liquids
100
ml
Whisky
For the ice cream
75
ml
Whisky
For the pudding
NutsSeeds
1
piece
Vanilla Pod
Split lengthways and seeds scraped
Other
75
g
Honeycomb Toffee
Cinder toffee
1
tsp
Lecithin Powder

Method

1
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