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Yields1 Serving
 6 Stale Croissants
 5 Eggs
 250 ml Milk
 250 ml Cream
 60 g Soft Butter
 5 ml Cinnamon
 125 ml Fruit Cake Mix
 60 ml Muscovado Sugar
 80 ml Castor Sugar
 5 ml Vanilla Extract
1

Preheat the oven to 160ºC

2

Mix cinnamon and butter together.

3

Slice each croissant in half and spread with cinnamon butter.

4

Cut each croissant into three pieces.

5

Fill a medium casserole dish with the croissant pieces and set aside.

6

Beat the milk, cream, eggs, castor sugar and vanilla essence well.

7

Sprinkle fruit cake mix over the croissants and pour the milk mixture over the croissants, taking care to cover all the pieces with the mixture.

8

Sprinkle Muscavado sugar on the pieces of croissant that are sticking up out of the milk mixture.

9

Bake for 45 to 50 Minutes until custard is set.

10

Serve warm, with more cream or custard. Make sure everyone gets a bit of the crunchy bit.

Ingredients

 6 Stale Croissants
 5 Eggs
 250 ml Milk
 250 ml Cream
 60 g Soft Butter
 5 ml Cinnamon
 125 ml Fruit Cake Mix
 60 ml Muscovado Sugar
 80 ml Castor Sugar
 5 ml Vanilla Extract

Directions

1

Preheat the oven to 160ºC

2

Mix cinnamon and butter together.

3

Slice each croissant in half and spread with cinnamon butter.

4

Cut each croissant into three pieces.

5

Fill a medium casserole dish with the croissant pieces and set aside.

6

Beat the milk, cream, eggs, castor sugar and vanilla essence well.

7

Sprinkle fruit cake mix over the croissants and pour the milk mixture over the croissants, taking care to cover all the pieces with the mixture.

8

Sprinkle Muscavado sugar on the pieces of croissant that are sticking up out of the milk mixture.

9

Bake for 45 to 50 Minutes until custard is set.

10

Serve warm, with more cream or custard. Make sure everyone gets a bit of the crunchy bit.

Bread & Butter Pudding

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