Croissant Pudding

Name: Croissant Pudding
Yield: 4 servings
Cuisine: British
Ingredients: 4 Small Croissants *about 200g; Butter for greasing ramekins; 2 tablespoons Raisins OR Sultanas; 1 cup Milk; 1/2 cup Cream; 2 Eggs; 1/4 cup Caster Sugar; 1/2 teaspoon Vanilla Extract

Hiroko Liston @hirokoliston

Melbourne, Australia

Old and dry croissants work better than freshly baked ones, so those on sale because there are at end of shelf life are perfect for this recipe. You can make a large pudding using a pie dish, but I use four 10cm ramekins for individual serve. Before baking, microwave the puddings for a few minutes will reduce the cooking time and save the energy.

Hiroko Liston @hirokoliston

Saved

Ingredients

4 servings

4Small Croissants *about 200g
Butter for greasing ramekins
2 tablespoonsRaisins OR Sultanas
1 cupMilk
1/2 cupCream
2Eggs
1/4 cupCaster Sugar
1/2 teaspoonVanilla Extract

Saved

Steps

1

Apply softened Butter inside the ramekins and coat the bottom and sides.
2

Tear the Croissants into small peaces and place in the each ramekin. Add some Raisins/sultanas each.
3

Place Milk, Cream, Eggs, Caster Sugar and Vanilla Extract in a bowl, and mix well using a whisk. Pour the mixture over the croissant pieces. Make sure all the croissant pieces soak in the mixture.
4

Heat the over to 160 to 170C. While the over is heating up, the croissant pieces will suck up the milk mixture. Bake for 30 minutes or until cooked through and top is golden.
*Note: Before baking, microwave the puddings for a few minutes will reduce the cooking time and save the energy.
5

Enjoy hot, with Vanilla Ice-cream if you like it.