This delicious version of the traditional bread and butter pudding is quick to make and tastes like Danish custard. I literally prepare it minutes before guests arrive and cook it in a slow oven while we are having dinner. It is also perfect for when visitors drop in for afternoon tea, and it tastes just as good served cold as well.
Ingredients:
6 – 8 croissants
Raspberry jam
300 ml tin of sweetened condensed milk
600 ml (2 1/3 cups) whipping cream
2 eggs
5 ml (1 tsp) vanilla extract
Flaked almonds
Cinnamon
Tear the croissants into pieces and place in baking dish, leaving no gaps. Spoon generous amounts of jam in between the croissant pieces.
Combine the sweetened condensed milk, cream, eggs, and vanilla. Mix and pour over the croissants. Sprinkle liberally with flaked almonds and cinnamon and bake in a slow oven at 150º C (325º F) for 45 minutes.
The flavours can be varied by using apricot or strawberry jam or Nutella, and instead of croissants try a sweet bread or brioche.
Ingredients:
6 – 8 croissants
Raspberry jam
300 ml tin of sweetened condensed milk
600 ml (2 1/3 cups) whipping cream
2 eggs
5 ml (1 tsp) vanilla extract
Flaked almonds
Cinnamon
Tear the croissants into pieces and place in baking dish, leaving no gaps. Spoon generous amounts of jam in between the croissant pieces.
Combine the sweetened condensed milk, cream, eggs, and vanilla. Mix and pour over the croissants. Sprinkle liberally with flaked almonds and cinnamon and bake in a slow oven at 150º C (325º F) for 45 minutes.
The flavours can be varied by using apricot or strawberry jam or Nutella, and instead of croissants try a sweet bread or brioche.
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