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Archive for November, 2009

Have you ever wondered what to do with a random left over croissant or two? Well, here’s a recipe that will use them up either as an individual portion or in a larger bowl.

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Just about ready

Ingredients1-2 croissants

a little dried fruit (I used raisins)

a bare half pint milk (275ml)

2 level tablespoons sugar (or vanilla sugar)

1 large egg

Method

1. Lightly oil or grease 3-4 ramekins (for 1 croissant) or a larger straight sided bowl (for 2 or more croissants). A small souffle dish is ideal.

2. Slice the croissant(s) quite thinly.

3. Using the larger middle slices place a slice in the bottom of each ramekin, sprinkle in a few bits of dried fruit (and maybe a sprinkle of brandy or rum!)

4. Layer the slices with fruit until you have no more slices left.

5. At this point preheat the oven to 180 with the low rack in the bowl.

6. Into a jug or bowl measure the milk, add the sugar and the egg and whisk it well.

7. Pour over the croissant slices dividing evenly between the ramekins (you may need to use a spoon to get all the sugar).

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Ready for the oven

8. Sprinkle the top with a few more small pieces for dried fruit, cinnamon and some soft brown sugar.

9. Place on the low rack in the oven and cook for 15 – 20 minutes or until the custard is set and the top is domed and well browned. A larger bowl may take longer.

Once cooked, the top will sink as it cools. This should have a light, buttery flavour. Usually with bread and butter pudding, butter is spread onto the bread, but as this is made with croissants, which has a high butter content, additional butter is not necessary. Serve with rum and raisin icecream, or hot toffee sauce.

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