Sunday, 12 February 2012

Croissant Bread and Butter Pudding

Have far too many "left over" croissants? Need to find a way to make them a little more unhealthy/delicious?

I have the answer you are looking for: Croissant bread and butter pudding.

Ok, so there are definitely many perks to working in the food shop I work in now. Sad little left over pastries. "Oh noes! We'll never make it the weekend, take us home and eat us quickly!"

One particular Saturday evening I was lucky enough to come home with these babies

The ones that survived the initial onslaught of the bearded food hoover (and, being honest, me) ended up in this recipe. This also works fine with stale croissants, if they ever last that long.

Croissant Bread and Butter Pudding

2 eggs
200ml milk
75g caster sugar
3 croissants, cut into cm slices
50g raisins
tsp vanilla essecnce

1. Beat the eggs, milk and caster sugar together.
2. Arrange the sliced croissants, slightly over lapping each other to cover the base of oven proof dish.
3. Sprinkle the raisins over your layer of croissant, then pour in the egg mixture.
4. Let this soak for 30 minutes.
5. Bake for 25-30minutes at 180°c, until golden and crunchy on the top, gooey on the bottom.

(Armadillo? No. *ahem*)

This is so quick and easy to make, and tastes SO GOOD. Yes, good enough to warrant random use of capital letters. I didn't think of it at the time, but this would definitely benefit with a sprinkle of ground spice of some description, maybe a little cinnamon or even mixed spice. I popped a couple of portions of it in the freezer too, which came out fine after a reheating.

1 comment:

  1. I fully resent being referred to as the 'Beard Food Hoover'.