A decadent version of a classic dessert, which uses croissants instead of bread. Recipe courtesy of Scratch Patisserie.
Croissant bread and butter pudding
Ingredients
- 300ml milk
- 300mil cream
- 6 eggs
- 1 cup sugar
- 1/2 tbsp bourbon
- 1 tbsp vanilla extract
- 6-8 sliced croissants.
- 1/2 cup sultanas, soaked in sugar syrup or water (to prevent burning)
Method
- Whisk liquid ingredients together in a large bowl.
- Dip the croissants into the mixture and layer into a round baking tin.
- Add remaining liquid, cover and bake at 160c for 20-30 min until golden on top.
- Serve with custard or cream.
Recipe By: Scratch Patisserie