Archive for the ‘Croissants’ Category

Baked Milk Croissant and Vanilla Pudding

November 5, 2015

Baked Milk Croissant and Vanilla Pudding

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Bread and Butter Pudding (Nigella Lawson)

March 15, 2012

Ingredients

  • 3 free-range eggs
  • 3 tbsp caster sugar
  • 2 cups milk and creammixed together, half and half
  • ½ tsp vanilla extract
  • 1 loaf white bread, croissants, brioche or panettone
  • 50g/20z butter
  • large handful raisins, soaked in Marsala
  • double cream or custard, to serve

Preparation method

  1. Preheat the oven to 180C/350F/Gas 4.
  2. Mix the eggs, sugar, milk and vanilla extract together in a large bowl.
  3. Slice the bread of your choice, toast and butter it and arrange in overlapping slices in the bottom of an ovenproof dish, leaving some edges sticking out at the top so that they crisp up. Scatter the soaked raisins over the top and then pour in the egg mixture.
  4. Bake for 30 minutes in the preheated oven and serve warm with cream or custard.