Recipe: Croissant Bread & Butter Pudding
If you ever have leftover croissants (hardly ever, right?), this is a great way to use them up. This is a deliciously different way to make bread and butter pudding. The dark chocolate and raspberries complement the flavours so well.
SERVES 6-8
Ingredients
6 stale croissants
2 tbsp butter, softened
2 eggs
1 cup milk
1 cup cream
½ tsp cinnamon
¼ cup caster sugar
1 tsp vanilla essence
50 g dark chocolate
½ cup frozen raspberries
To Serve
1 tsp icing sugar
cream or ice cream
- Preheat the oven to 180°C (350°F) fan bake. Grease a baking dish.
- Cut each croissant in half and spread the cut sides with the butter. Arrange the croissant halves side by side in the dish.
- Whisk together the eggs, milk, cream, cinnamon, sugar and vanilla in a large bowl or jug. Pour the mixture over the croissants, pressing them down slightly to soak.
- Thinly slice the chocolate with a large sharp knife. Scatter the chocolate and raspberries over the croissants, tucking them between the croissant pieces. Let the mixture soak for 5 minutes.
- Bake for 30-35 minutes until golden and cooked through.
- Remove from the oven and allow to sit for 5 minutes.
- Dust with icing sugar and serve with cream or a scoop of ice cream.
Recipes extracted from Everyday Comfort Food by Vanya Insull, photography by Melanie Jenkins (Flash Studios), published by Allen & Unwin +, RRP $39.99.
AS FEATURED IN ISSUE 68 OF OHbaby! MAGAZINE. CHECK OUT OTHER ARTICLES IN THIS ISSUE BELOW
