Name: Bread & Butter Pudding
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

Rating

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

Preheat the oven to 160ºC

Mix cinnamon and butter together.

Slice each croissant in half and spread with cinnamon butter.

Cut each croissant into three pieces.

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

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

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.

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

Bake for 45 to 50 Minutes until custard is set.

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

CategoryDessertsCooking MethodOvenTags#bake, #bakewithgrace, #baking, #easyrecipes, #gracestevens, #recipe

Ingredients