Croissant Bread And Butter Pudding
Serves: 3
Meagan Lindgren
1 January 1970
Based on User reviews:
51
Spice
50
Sweetness
48
Sourness
43
mins
Prep time (avg)
6.3
Difficulty
Ingredients:
5 tbsps
Butter (softened, for greasing)1 cup
Raisin1.25 cups
Heavy Cream (double)1.25 cups
Milk4
Eggs1 tsps
Ground Cinnamon1 cup
Sugar (caster superfine)Directions:
1
Generously butter an ovenproof dish that measures about 20 x 30cm (8 x 12 inches)
2
Arrange a single layer of croissant chunks, slightly overlapping, in the bottom of the dish
3
Scatter over some of the raisins, place another layer of croissant chunks on top and scatter over the remaining raisins
4
Press down gently with a fish slice or spatula
5
To make the custard, heat the cream and milk in a saucepan until the mixture comes almost to the boil
6
Remove from the heat
7
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
8
Remove from the heat and beat in the cream mixture until well combined
9
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
10
Preheat the oven to 180°C/350°F/gas mark 4
11
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
12
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
13
Bake for 30–35 minutes until the custard is just set and the top is golden brown
14
Serve immediately
15
Generously butter an ovenproof dish that measures about 20 x 30cm (8 x 12 inches)
16
Arrange a single layer of croissant chunks, slightly overlapping, in the bottom of the dish
17
Scatter over some of the raisins, place another layer of croissant chunks on top and scatter over the remaining raisins
18
Press down gently with a fish slice or spatula
19
To make the custard, heat the cream and milk in a saucepan until the mixture comes almost to the boil
20
Remove from the heat
21
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
22
Remove from the heat and beat in the cream mixture until well combined
23
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
24
Preheat the oven to 180°C/350°F/gas mark 4
25
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
26
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
27
Bake for 30–35 minutes until the custard is just set and the top is golden brown
28
Serve immediately