Kvass Croissant (Kruasans) Pudding

An absolutely elite use of Kvass here, to make a croissant pudding. SO DELICIOUS. Here's the recipe.

Ingredients

5 Large Croissants ripped into chunks.

500ml Dark Kvass (Valmiermuiza or Terevetes - not too sweet!)

100g Caster Sugar adjust this based on the sweetness of your Kvass - less if you're using a lighter Kvass, or if you've got a homemade kvass you might want a bit more.

2 Teaspoons Vanilla Essence

400ml Saldais Krejums / 35% Cream

75ml Black Balsams (or more if you're feeling frisky)

3 Eggs, thoroughly beaten.

Method

In a decent sized pot (5l), pour in the Kvass and the sugar. Dissolve the sugar and reduce the kvass by half. Stir in the cream, then once well mixed, beat in the eggs, vanilla essence and balsams. Whisk constantly on a low heat. It'll thicken, and it'll be ready when it coats the back of a spoon.

Put the ripped croissants into a baking tray. I used a roasting dish, so just make sure its something suitably deep, Pour the mixture into the croissants and make sure they're squashed down into the mixture so they soak it in.

Put it in the oven for about forty-five minutes - you'll know it's done when its jiggly, but not sloppy wet.

The sauce was just sour cream (about 200g), a tablesppon of sugar, and birch syrup, about 2 tablespoons. You can try this with maple syrup too if its easier to get. Mix the ingredients well until the sugar has dissolved. Eat the pudding hot with some ice cream and the sauce.

Enjoy!