Pharaoh's pudding
Ingredients
4 large croissants, about 250 g (9 oz) total weight
50 g (1¾ oz/½ cup) flaked almonds
40 g (1½ oz/⁄ cup) pine nuts
35 g (1⁄ oz/⁄ cup) pistachio nuts
10–12 dried pitted dates, chopped
20 g (¾ oz/⁄ cup) shredded coconut
500 ml (17 fl oz/2 cups) full-cream (whole) milk
2 eggs
1 teaspoon natural vanilla extract
110 g (3¾ oz/½ cup) sugar
125 ml (4 fl oz/½ cup) whipping cream
2 tablespoons icing (confectioners’) sugar
Method
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Preheat the oven to 180°C (350°F). Lightly grease a 3 litre (105 fl oz/12 cup capacity) baking dish with butter. Tear the croissants into large bite-sized pieces and put half of the croissant pieces into the dish.
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Combine the almonds, pine nuts, pistachios, dates and coconut in a bowl. Combine the milk, eggs and vanilla in another bowl.
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Sprinkle half the nut mixture over the croissants, sprinkle half the sugar over the top, then pour over half the milk mixture. Repeat, adding another layer of croissants, the remaining nut mixture and sugar. Pour the remaining milk mixture over the top.
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Beat the cream until thickened, taking care not to overbeat the cream or it will be grainy. Spoon the cream over the pudding, then gently spread to evenly cover the top. Sift over the icing sugar. Transfer to the oven and bake for 30–35 minutes, until golden. Serve hot.
Next time: Use chocolate croissants or 4 large slices of brioche instead of the plain croissants.
Image and recipe from Tuck In by Ross Dobson (Murdoch Books RRP $39.99)
