Don’t waste good food, learn how to make great use of your leftovers with this quick Bread and Butter Pudding recipe
Serves: 6
Ingredients
25g (1 oz) Lightly salted butter
400ml (14 floz) Milk
200ml (7 floz) Double cream
1 Vanillapod, seeds scraped out or 1 teaspoon vanilla extract
50g (2 oz) Caster sugar
3 Large eggs plus 3 egg yolks
125g (4½ oz) Apricot jam
6 Day-old croissants, cut into 15mm (5⁄8 inch) thick slices
100g (3½ oz) Chopped dried apricots
Method
- Preheat the oven to 170°C (325°F), gas mark 3.
- Generously grease the base and sides of a 2.5 litre (4½ pint) ovenproof dish with the butter and set aside.
- Combine the milk, cream and vanilla pod and seeds (or extract) in a saucepan and bring to just simmering point.
- Meanwhile whisk the sugar, eggs and egg yolks in a large bowl.
- Pour the hot milk mixture over the eggs and sugar and whisk to combine.
- Discard the vanilla pod.
- Mix the apricot jam with 2 tablespoons of hot water to loosen then spread over the slices of croissant.
- Arrange the croissant slices in overlapping layers on the bottom of the dish, sprinkling the chopped apricots between the layers.
- Pour the custard mixture over the top and leave to soak for 15-20 minutes.
- Bake in the preheated oven for 35-40 minutes until golden brown.
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