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Spiced Croissant Pudding
by Bryony Harrison (follow)
Poems on the Page: tinyurl.com/pgyyx76
The other day I was given some croissants by a friend, but since I don't really eat croissants, I wondered what I should do with them. I decided to make a variation on a traditional bread and butter pudding, adding a few leftover fruits and various spices to make it a bit different.
Preparation Time: 2 hours and 25 minutes
Cooking Time: 25 minutes
Makes: 6 servings
4 croissants
4 eggs
1 tsp vanilla extract
½ tsp mace
½ tsp nutmeg
½ tsp cinnamon
½ tsp all spice
2 tbsp Truvia sweetener (or 100g caster sugar)
100g raisins
100g dried cranberries
3 tbsp plum jam
200g creme fraiche
300ml boiling water
Method
Soak the raisins and cranberries in boiling water for 2 hours, and then drain.
Tear up the croissants and arrange them in a baking dish.
Scatter the fruit on top, and drop in teaspoonfuls of jam around randomly.
Heat the milk in a saucepan, and stir in the creme fraiche, vanilla extract, and spices.
Separate the eggs and beat the yolks with sweetener/sugar.
Gradually pour the milk into the yolks.
Return the mixture to the heat and stir continuously until it thickens into custard.
Pour the the custard over the top of the croissants.
Bake in an oven pre-heated to 180 ༠C/160 ༠C fan/375 ༠F/5 Gas.
Categories
#Croissant
#Croissants
#Bread and Butter Pudding
#Pudding
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