Croissant Bread and Butter Pudding
4 large croissants
300ml milk
300ml cream
3 egg yolks
2 eggs
70g sugar
1 vanilla pod, split
6 tsp Spiced Pumpkin Jam
20g butter
15g dark chocolate chips
10g pumpkin seeds
20g golden sultanas
1 orange
Maple syrup, for glazing
1. Preheat the oven to 180°C. Cut each croissant in half lengthways. Spread the bottom half with Spiced Pumpkin Jam and the top half with butter. Sit the croissant bottoms into a round 2 litre ceramic dish. Scatter evenly the dark chocolate, pumpkin seeds and golden sultanas. Finely grate the zest of 1/2 an orange evenly across the base. Put the tops back on and set aside.
2. For the custard, combine the milk, cream and split vanilla pod in a saucepan. Slowly bring to a simmer.
8. In a large bowl, whisk together the egg yolks, eggs and sugar to a light ribbon consistency.
3. Pour the milk/cream onto the eggs, whisking continuously until smooth. Remove the vanilla pod and pour the custard over the croissants. Leave to soak for 30 minutes.
4. Bake for 25-30 minutes. Rest for 15 minutes before lightly brushing with maple syrup and serving with cream or ice cream.
Serves 8
Buttery and flaky croissants filled with Spiced Pumpkin Jam, dark chocolate, pumpkin seeds, golden sultanas and orange zest that are soaked in vanilla custard before being baked and glazed with maple syrup. A fragrant, soft, moist and creamy comfort food is the ultimate expression of indulgence.
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