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Vanilla croissant 'bread and butter' pudding

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Vanilla Croissant Bread and Butter Pud_CS
  • Serves: 8

  • Cooking time: 1 hr 20 mins

A delightfully rich, buttery dessert- the croissant adds a taste of the continental to this classic British pud.

Ingredients

  • 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
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Method

  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.

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  • 3
(13 ratings)

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