I found some croissants at the back of my fridge that were going stale last night and turned them into a beautiful after-dinner treat, taking the idea from a traditional bread and butter pudding. It is incredibly easy to make. After soaking the croissants in a mixture of milk, cream, egg and sugar, they are baked in a moderately slow oven for 40 minutes or so with some chocolate buttons and raspberries thrown in. That's all to it. Sitting pretty on a bed of custard, the croissants have been given a new lease of life - before being devoured, of course. Sprinkle some icing sugar on top to make them look even more irresistible. Serve with a dollop of whipped cream or natural yoghurt, if you like.
Serves 6
INGREDIENTS
- 1 teaspoon butter or olive oil
- 4 croissants (about 170g / 6oz)
- 4 eggs
- 1 cup thickened cream
- ½ cup milk
- ¼ cup caster sugar
- 1 teaspoon vanilla bean paste or extract
- 1 cup fresh or frozen raspberries
- ¼ cup dark chocolate buttons
- 1 tablespoon icing sugar
- whipped cream or natural yoghurt, to serve
METHOD
- Grease a medium-size casserole dish with butter or olive oil.
- Cut each croissant horizontally in half, then crosswise in half again. Transfer to prepared dish in a single layer.
- In a large bowl, whist together eggs, sugar, cream, milk and vanilla until combined. Pour mixture over croissants. Stand for 10 minutes, pressing them down with a wooden spoon to submerge in the egg mixture.
- Arrange chocolate buttons and raspberries on top.
- Bake in a preheated 160°C/320°F oven for 40 minutes or until the custard is set. Cool slightly. Dust with icing sugar
- Serve warm or at room temperature with whipped cream or natural yoghurt. (Any leftover can be kept in the fridge and warmed up quickly in the microwave.)
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