Vanilla croissant 'bread and butter' pudding
Serves: 8
Time: 1 hour 20 minutes
8 fresh croissants
75g (3oz) unsalted butter
75g (3oz) sultanas
60ml (4tbsp) demerara sugar
3 large eggs
1⁄2pt each of milk
1⁄2pt double cream
5ml (1tsp) vanilla extract
Boiling water
1. Preheat the oven to 180˚C/350˚F/gas 4. Slice 8 fresh croissants and spread liberally with unsalted butter. Arrange them in a buttered, ovenproof dish with 75g (3oz) sultanas and 60ml (4tbsp) demerara sugar.
2. Beat 3 large eggs with 1⁄2pt each of milk and double cream and 5ml (1tsp) vanilla extract. Pour the cream mixture over the croissants, leave to soak for 25 mins.
3. Place the dish in a large roasting tin and pour boiling water into the tin to come halfway up the sides of the dish. Bake for 40-45 mins until set.
