Recipe Category: Pairings
Croissant Bread & Butter Pudding
INGREDIENTS
12 Plain Croissants
5 ¼ cups Milk
2 ½ cups Cream
½ cup Sugar
¼ cup Vanilla sugar (1tsp vanilla essence)
8 Eggs
¾ cup raisins
METHOD
Preheat oven to 380˚F
Tear croissant into pieces and scatter amongst gratin dishes (2 or 3)
Combine milk, cream, sugar, vanilla sugar and eggs in a mixer
Scatter the raisins on top of the croissant
Pour cream mixture over the croissant and allow to soak.
Bake for 35 minutes at 380˚F