Croissant Pudding Jamie Oliver Food

GOOD OLD BREAD & BUTTER PUDDING WITH A MARMALADE GLAZE & CINNAMON & ORANGE BUTTER

Steps:

• Preheat the oven to 180ºC/350ºF/gas 4.
• First make your flavoured butter by mixing the butter with the nutmeg, cinnamon and orange zest. Use a little of it to butter a medium-sized shallow, ovenproof dish.
• Butter the bread using the flavoured butter, then cut each slice in half diagonally. Put the slices in your buttered dish.
• Now separate the eggs, reserving all 9 yolks but just 1 egg white. Whisk together the egg yolks and egg white with the sugar, then gently heat the milk and cream in a saucepan with the vanilla seeds and pod. Pour into the eggs, stirring all the time. Remove the vanilla pod then pour the mixture over the bread and leave to soak for at least 20 minutes.
• Put the dish in a roasting tray and pour in enough boiling water to come halfway up the side of the dish. Then put it in the preheated oven for about 45 minutes, or until the custard has just set.
• Meanwhile, gently warm the marmalade in a saucepan, then remove the dish from the oven and brush the marmalade over the top of the bread. Pop the dish back into the oven for another 5 to 10 minutes. Allow it to cool and firm up slightly before serving.

PANETTONE BREAD AND BUTTER PUDDING

Steps:

• To start the custard base, bring the milk and cream just to a boil in a saucepan. Cut the vanilla pod in half, scrape out the seeds and add to the pan with the zest. Whisk the eggs with the sugar until pale. Add the milk and cream and remove the vanilla.
• Preheat the oven to 325 degrees F (160 degrees C/Gas 3).
• Dip each slice of panettone into the custard and pile into a buttered baking dish. Pour the remaining custard slowly over the bread, place the dish in a roasting pan and fill halfway with hot water. Sprinkle with the icing sugar and bake for about 45 minutes. When cooked, it will have a slight crust on top, but will still be slightly wobbly inside.

CROISSANT BREAD AND BUTTER PUDDING

Steps:

• Generously butter an ovenproof dish that measures about 20 x 30cm (8 x 12 inches).
• Arrange a single layer of croissant chunks, slightly overlapping, in the bottom of the dish. Scatter over some of the raisins, place another layer of croissant chunks on top and scatter over the remaining raisins. Press down gently with a fish slice or spatula.
• To make the custard, heat the cream and milk in a saucepan until the mixture comes almost to the boil. Remove from the heat. Meanwhile, whisk together the eggs, ground cinnamon and sugar in a large heatproof bowl set over a saucepan of simmering water until the mixture is thickened and the whisk or beaters leave a trail when lifted. Remove from the heat and beat in the cream mixture until well combined.
• Pour two-thirds of the custard over the croissants and leave to stand for about 30 minutes or until they have soaked up all the liquid. Preheat the oven to 180°C/350°F/gas mark 4.
• Pour the remaining custard over the soaked croissants and press down firmly with a fish slice or spatula so that the custard reaches halfway up the croissants. Place the dish in a roasting pan and pour in enough water to come a third of the way up the side of the dish. Bake for 30-35 minutes until the custard is just set and the top is golden brown. Serve immediately.

HUGE YORKSHIRE PUDDINGS

Steps:

• Preheat oven to 450 degrees F.
• Mix the batter ingredients together. Let rest for 10 minutes
• Preheat a Yorkshire pudding tray or muffin tin with 1/2-inch (1 centimeter) of oil in each section. After the 10 minutes divide the batter into the tray. Cook for around 15 to 20 minutes until crisp and puffy, don't open the oven door before then or they won't rise.

CROISSANT BREAD PUDDING

Steps:

• Preheat the oven to 350 degrees F.
• In a medium bowl, whisk together the whole eggs, egg yolks, half-and-half, sugar, and vanilla. Set the custard mixture aside. Slice the croissants in half horizontally. In a 10 by 15 by 2 1/2-inch oval baking dish, distribute the bottoms of the sliced croissants, then add the raisins, then the tops of the croissants (brown side up), being sure the raisins are between the layers of croissants or they will burn while baking. Pour the custard over the croissants and allow to soak for 10 minutes, pressing down gently.
• Place the pan in a larger one filled with 1-inch of hot water. Cover the larger pan with aluminum foil, tenting the foil so it doesn't touch the pudding. Cut a few holes in the foil to allow steam to escape. Bake for 45 minutes. Uncover and bake for 40 to 45 more minutes or until the pudding puffs up and the custard is set. Remove from the oven and cool slightly. Serve warm or at room temperature.

JAMIE OLIVER'S HUGE YORKSHIRE PUDDINGS

Steps:

• Mix all the ingredients, except the oil, to make a batter using an electric mixer.
• Let it rest for 10 minutes.
• Preheat oven at 450°F.
• Preheat a muffin tray and grease with a little oil.
• Divide the batter into the tray.
• Cook for 20 minutes at 450°F.

JAMIE OLIVER'S YORKSHIRE PUDDINGS

Steps:

• Whisk the eggs, flour, salt, and milk together really well in a bowl to make your batter. Pour the batter into a jug, and let it sit for 30 minutes before you use it.
• Turn your oven up to the highest setting, and place a 12 cup muffin tray in the oven to heat up for 5 minutes.
• Place 1 tb of oil in each muffin hole, and put the tray back into the oven and heat until oil is very hot.
• Open oven door, slide the tray half out, and carefully pour the batter into the muffin holes.
• Close the door and cook for 15 minutes without opening the oven door.
• Serve immediately.

CROISSANTS

Steps:

• Put the flour, salt and sugar in a mixing bowl. Measure 300ml cold water into a jug, add the yeast and stir. Make a well in the flour and pour in the liquid. Mix, then knead on your work surface for 10 mins. Shape into a ball, put in a lightly oiled bowl, cover and chill for at least 2 hrs.
• Put the butter between 2 sheets of baking parchment. Using a rolling pin, bash and roll it into a rectangle about 20 x 15cm. Leave wrapped in the baking parchment and chill.
• Transfer the chilled dough to a floured surface and roll into a 40 x 20cm rectangle. Place the unwrapped slab of butter in the centre of the dough, so that it covers the middle third.
• Fold one side of the dough up and halfway over the butter.
• Fold the other side of the dough up and over the butter in the same way, so that the two edges of the dough meet in the centre of the butter.
• Fold the dough in half so that the point where the ends of the dough meet becomes the seam. Wrap in cling film and chill for 30 mins.
• Repeat the rolling, folding and chilling process (steps 3-6) twice more in exactly the same way - rolling the pastry while it's still folded - without adding more butter. Wrap and chill overnight.
• The next day, roll the dough out on a floured surface into a large rectangle, measuring about 60 x 30cm. Using a sharp knife or pizza cutter, trim the edges to neaten.
• Cut the dough in half lengthways so that you have 2 long strips, then cut each strip into 6 or 7 triangles with 2 equal sides.
• Take each triangle in turn and pull the two corners at the base to stretch and widen it.
• Starting at the base of each triangle, begin to gently roll into a croissant, being careful not to crush the dough.
• Continue rolling, making sure the tip of each triangle ends up tucked under the croissant to hold in place. If adding any fillings (see tips, below), place across the widest part of the triangle before rolling up.
• Bend the ends of the croissants inwards, then transfer to baking trays lined with baking parchment, spaced well apart. Cover with lightly oiled cling film and leave to rise for 2 hrs, or until doubled in size.
• Heat oven to 200C/180C fan/gas 6. Mix the beaten egg with a pinch of salt and use to generously glaze the croissants. Bake for 15-18 mins until risen and golden brown, then cool on wire racks.

THE KING OF PUDDINGS

Steps:

• Preheat the oven to 300 degrees F (150 degrees C).
• Separate 3 of the eggs. Put the yolks in a bowl with the remaining whole egg and beat together. Add the milk, vanilla essence, bread crumbs, and 3 ounces (85 grams) of the sugar.
• Put the jam on the bottom of a pie dish and spread it evenly. Pour the egg and milk mixture over the jam.
• Bake in the preheated oven for 1 hour or until set.
• Whisk the remaining egg whites until stiff. You could use an electric whisk for this. Slowly add the remaining sugar until it is all mixed in. Pile this mixture on top of the pudding mixture, then bake in the oven for a further 15 to 20 minutes until the meringue is set and lightly browned.

CHOCOLATE CROISSANT BREAD PUDDING

Steps:

• Spray an 8-inch square baking dish with nonstick cooking spray; set aside.
• In a large bowl, whisk the eggs, half-and-half, sugar, salt, cinnamon and vanilla. Add the croissant pieces and chocolate chunks and toss to coat. Transfer to the prepared baking dish. Press the mixture down into the pan. Cover and refrigerate for at least 1 hour to overnight to allow the liquid to be absorbed.
• Preheat the oven to 350 degrees F.
• Bake until golden brown, 40 to 45 minutes. Serve hot with whipped cream or vanilla ice cream, if desired.

COCONUT CROISSANT BREAD PUDDING

Steps:

• Preheat oven to 300 degrees F.
• Cut croissant into 1-inch cubes and spread along the bottom of a greased 9 inch square baking pan.
• Mix eggs, light cream, coconut milk, sugar and water until well combined.
• Pour custard mixture over bread cubes. Let sit for 15 minutes to 24 hours.
• Top with shredded coconut and macadamia nuts. Bake for 60 to 75 minutes.

CHOCOLATE CROISSANT PUDDING

Steps:

• Wild Turkey sauce:.
• In a small saucepan, Combine the milk, vanilla bean and seeds in a saucepan. Bring just to a boil. Remove from the heat; infuse for 5 minutes, then strain.
• In an electric mixer or with a whisk, beat the egg yolks with the sugar until pale and thickened. Pour about one-fourth of the hot milk into the egg yolk mixture and mix until well combined, then return the yolk mixture to the pan with the rest of the milk and stir constantly over medium low heat until thickened. Do not allow to boil.
• Strain into a clean pan and add the liqueur. Chill.
• Pudding:.
• Heat the oven to 350 degrees. Place the croissant halves on a baking sheet and toast until golden brown, about 8 to 10 minutes. Remove from the oven and cool. Break into half-inch pieces and set aside.
• Heat the cream with the vanilla bean in a saucepan over medium low heat until it just simmers. Remove from the heat; infuse for 5 minutes. Remove vanilla bean.
• In a medium mixing bowl, whisk the egg yolks and sugar together until pale and thickened. Gradually whisk the warm cream into the egg yolks, then return to a clean saucepan. Over medium low heat, bring the mixture to just below a boil, stirring constantly until thickened, about 8 minutes. Immediately remove from heat.
• Combine the croissant pieces and chopped chocolate in a bowl. Divide mixture evenly among 6 (8-ounce) ramekins. Spoon the warm custard over the mixture, pressing down with a fork to be sure all the pieces of croissant are soaked.
• Place the ramekins in a roasting pan and pour in enough very hot water to come halfway up their sides. Bake at 350 degrees, until just set, 25 to 30 minutes. At this stage, the puddings can be cooled and refrigerated for several hours or overnight.
• Before serving, place in a 400-degree oven and heat for 4 to 5 minutes, or until warm throughout. Dust the top of each warm pudding with a little powdered sugar and serve with chilled sauce.

THE KING OF PUDDINGS - JAMIE OLIVER

Steps:

• Preheat oven to 300°F.
• Separate 3 of the eggs. Put the yolks in a bowl with the remaining whole egg and beat together. Add the milk, vanilla, bread crumbs, and 3 oz of the sugar.
• Spread the jam evenly across the bottom of a pie dish. Pour the egg mixture into the pan and spread evenly.
• Bake in the preheated oven 60 min or until set.
• Whip the reserved egg whites until stiff. Slowly add the remaining sugar until it is all mixed inches Pile the meringue on top of the pudding, and bake an additional 15-20 min until the meringue is set and lightly browned.