Bread and Butter Pudding

Name: Bread and Butter Pudding
Ingredients: 4 large croissants, one day old; 75 g butter; 50 g sultanas or dried cherries, soaked in brandy; 300 ml (1 1/5 cup) milk; 300 ml (1 1/5 cup) cream; 5 ml (1 teaspoon) vanilla essence; 6 egg yolks; 125 g caster sugar; icing sugar for dusting

Traditional puds, like this one, is being rediscovered. Here, light and flaky croissants replace the usual bread. The baking dish is placed in a water bath to bake and result is quite blissful – only just softly set and wonderfully creamy.

Published 8 January 2022

Method

Preheat oven to 180 ºC (350ºF). Grease a 1,7-liter shallow baking dish.
Slice the croissants thickly, then spread with butter. Arrange the croissant slices, butter side up and overlapping in the prepared baking dish, scattering in the sultanas or dried cherries.
Pour the milk, cream and vanilla essence into a mixing bowl and stir to mix. Whisk the egg yolks and sugar until light and creamy. Add the milk and cream and whisk well.
Pour the egg mixture over the croissants. Place the baking dish in a water bath (baine-marie) with enough boiling water to come halfway up the sides of the baking dish.
Bake in the oven for 45 to 50 minutes until the custard is softly set and the top is crisp and golden.
Remove from the oven and leave the pudding in the water bath until just warm Dust with icing sugar and serve with cream .