Croissant Custard Pudding (i.e. bread & butter pudding)
Now of course nothing beats a fresh croissant, and with something so moreish, they don’t often last into the next days. But with our Althea by Zin bakery on hand, we do on occasion find ourselves with some that slip past their prime, as may you. And this is where the humble croissant custard pudding (our take on bread & butter pudding) comes in to bring them back from something to everything!
Simple, sustainable and delicious, just the way we like it. As always, you can alter the recipe to use what you have on hand, you don’t have to be exact, and you’ll still find yourself with something worthy of seconds.
Ingredients
- 6 croissants (or other day-old pastries – escargot are fabulous)
- 6 eggs
- 600 ml cream
- 150 g castor sugar
- 1 jar jam (your pick)
- 1 dsp vanilla extract
- 1 tbsp cinnamon sugar
- Handful of flaked almonds
Method
Preheat the oven 160°C. Line a small baking dish (glass or enamel are perfect) generously with butter, including the sides.
Whisk together the eggs, cream, sugar and vanilla in a separate bowl to make the custard.
Slice the pastries into about 6 pieces across the width so they’re even(ish) in thickness. Line the buttered dish with half the pastry pieces, then cover with half the custard mixture.
Spread jam evenly across the surface (about the amount you would on toast). Top with remaining pasties and then the remaining custard.
Sprinkle with almonds and cinnamon sugar, then bake for 25-30 minutes or until the custard is set. Enjoy warm!
