Blueberry & Vanilla Bread & Butter Pudding
A decadent take on traditional bread and butter pudding, using croissants for extra indulgence.
- Serves: 8 |
- Difficulty: easy
- Prep Time : 50 mins |
- Cook Time : 40 mins
50 g salted butter, softened
3 extra large eggs
75 g castor sugar
1 tsp (5 ml) NoMU Vanilla Paste
1 C (250 ml) milk
1 C (250 ml) cream
100 g frozen blueberries
50 g flaked almonds
¼ C (60 ml) apricot jam, melted
Preheat the oven to 180 °C. Grease a large round ovenproof dish.
Slice the croissants into 3 diagonally, and spread the butter onto one side of each slice. Arrange the croissants in the prepared dish allowing them to overlap and look rustic.
Whisk together the eggs, sugar and vanilla paste until just combined. Slowly add the milk and cream to this mixture, whisking continuously. Pour the mixture over the croissants and scatter with blueberries and flaked almonds. Set aside for 30 minutes for the croissants to absorb the custard mixture.
Bake for 30-40 minutes until the custard has set and cooked through. Remove from the oven. Brush with the melted apricot jam and serve.