Thursday, June 4, 2015

Croissant Bread and Butter Pudding

180g caster sugar 
6 large eggs 
300ml cream 
900ml milk 
1 vanilla bean, diagonally cutinto thin pieces 
1 Tbsp vanilla essence 
6-8 croissants (2-3 days old), halved lengthways
4 Tbsp chocolate hazelnut spread (optional)
50g brown sugar 

1. Preheat oven to 180°C.
2. Put caster sugar, eggs, cream, milk, vanilla bean and essence in a large bowl and whisk together.
3. Generously spread chocolate hazelnut spread on cut side of each croissant half. or sprinkle sultanas
4. Put croissant halves, spread-side up, in a large ovenproof baking dish. Pour over custard mixture. Set aside for 15 minutes to absorb.
5. Sprinkle with brown sugar, then bake for 35 minutes or until lightly browned and set.

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