This is our version of a classic bread and butter pudding. We make this when we can get croissants on special in the supermarket, when they are no longer as fresh as normal. We came up with the idea of making sultana butter to spread on croissants while we were on MasterChef, it's our own special little touch.
We are so happy to be able to share this recipe from our new cookbook For the Love Of... This is one of our favourite recipes from our cookbook. We chose it because we make it on a regular basis and has become a staples on our weeknight menu.
Custard
| ½ cup | White sugar |
| 3 | Egg yolks |
| 1 cup | Milk |
| 1 cup | Cream |
| 1 tsp | Cinnamon |
Sultana butter
| 150 g | Butter |
| ½ cup | Sultanas (Main) |
| 1 Tbsp | Apricot jam |
Puddings
| 4 | Croissants, sliced into 3cm slices (Main) |
| ½ cup | Sultanas |
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Directions
For the custard
In a large bowl, mix together the ingredients for the custard and set aside.
For the sultana butter
In a food processor, process all the ingredients until they are combined but the sultanas are still quite chunky.
For the pudding
- Preheat the oven to 160C. Spread the sultana butter evenly onto each piece of croissant. Butter 4 small ovenproof ramekins.
- Place slices of the croissants in layers in the ramekins, sprinkling sultanas between each layer.
- Fill the ramekins but do not press the croissants down; the custard will seep in and fill the gaps. Place the ramekins into a deep oven dish.
- Carefully pour custard into each ramekin until it comes to the top, being careful not to overfill.
- Pour hot water around the ramekins to come halfway up their sides. Cover the entire roasting tray with tinfoil and bake in the oven for 30-40 minutes or until the custard has set.
- Take the oven dish out of the oven, remove the ramekins from the water bath and rest for 10 minutes before serving. Serve with whipped cream or icecream.
