I had a request the other day from someone who reads my blog, for a bread and butter pudding recipe, so here it is.
The muscavado sugar forms a wonderful, crunchy topping in this recipe. My friend, Marianne, the self-proclaimed Queen of bread and butter pudding eating, has given it the stamp of approval.
6 stale croissants
5 eggs
250ml milk
250ml cream
60g soft butter
5ml cinnamon
125ml fruit cake mix
60ml muscavado sugar
80ml castor sugar
5ml vanilla extract
Preheat the oven to 160ºC
Mix cinnamon and butter together.
Slice each croissant in half and spread with cinnamon butter.
Cut each croissant into three pieces.
Fill a medium casserole dish with the croissant pieces and set aside.
Beat the milk, cream, eggs, castor sugar and vanilla essence well.
Sprinkle fruit cake mix over the croissants and pour the milk mixture over the croissants, taking care to cover all the pieces with the mixture.
Sprinkle Muscavado sugar on the pieces of croissant that are sticking up out of the milk
mixture.
Bake for 45 to 50 minutes until custard is set.
Serve warm, with more cream or custard. Make sure everyone gets a bit of the crunchy bit.
- 6 stale croissants
- 5 eggs
- 250ml milk
- 250ml cream
- 60g soft butter
- 5ml cinnamon
- 125ml fruit cake mix
- 60ml muscavado sugar
- 80ml castor sugar
- 5ml vanilla extract
- Preheat the oven to 160ºC
- Mix cinnamon and butter together.
- Slice each croissant in half and spread with cinnamon butter.
- Cut each croissant into three pieces.
- Fill a medium casserole dish with the croissant pieces and set aside.
- Beat the milk, cream, eggs, castor sugar and vanilla essence well.
- Sprinkle fruit cake mix over the croissants and pour the milk mixture over the croissants, taking care to cover all the pieces with the mixture.
- Sprinkle Muscavado sugar on the pieces of croissant that are sticking up out of the milk mixture.
- Bake for 45 to 50 minutes until custard is set.
- Serve warm, with more cream or custard.
