Recipe courtesy of Elaine Feore and Joanne Goudie, Storm the Kettle: Resetting the Newfoundland Table

Ingredients:

• 2½ cups (625 mL) light cream or whole milk
• 4 large eggs
• 2 Tbsp (30 mL) sugar
• 1 tsp (5 mL) vanilla
• 9 medium croissants, chopped into 2-inch (5 cm) pieces
• ¾ cup (180 mL) chopped bittersweet or dark chocolate
• ½ cup (125 mL) chopped white chocolate

• 2 cups (500 mL) whipping cream
• ⅓ cup (80 mL) Bailey’s Irish cream liqueur
• ¼ cup (60 mL) sugar
• 2 tsp (10 mL) cornstarch
• 2 tsp (10 mL) water

Directions:

1. Preheat oven to 325°F (160°C). Grease a 13 × 9 × 2–inch (33 × 23 × 5 cm) glass baking dish.
2. Whisk together cream, eggs, sugar and vanilla until well blended. Toss croissants in a large bowl. Pour cream mixture over croissants and stir. Let stand for 30 minutes, stirring occasionally to ensure all croissant cubes are saturated.
3. Cover the bottom of the dish with a layer of croissants, using about half of the mixture. Sprinkle with half of the bittersweet and white chocolate pieces, then cover with the remaining croissants and chocolate. Pour any remaining cream mixture over the top. Bake for 35–40 minutes or until set in the centre and the edges are golden. Cool slightly on a wire rack.
4. Cut warm pudding into 12 pieces. Drizzle with Irish Cream Sauce.

1. Combine whipping cream, liqueur and sugar in a medium saucepan. Bring to a boil over medium-high heat, stirring frequently. Stir together cornstarch and water in a small bowl then whisk into cream mixture. When mixture returns to a boil, reduce heat and simmer until thickened, stirring constantly, about 1 minute. Remove from heat and cool slightly, stirring occasionally.
2. If not serving immediately, cover top of sauce with a piece of plastic wrap, pressing on surface of sauce. The sauce can be made ahead and rewarmed on the stovetop or in a microwave.