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Blueberry And Vanilla Bread And Butter Pudding

Blueberry And Vanilla Bread And Butter Pudding

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INGREDIENTS
4 croissants
50 g salted butter, softened
3 extra large eggs
75 g castor sugar
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
DIRECTIONS

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.


 

SHOP THE PRODUCTS

Ingredients

INGREDIENTS
 4 croissants
 50 g salted butter, softened
 3 extra large eggs
 75 g castor sugar
 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

Directions

DIRECTIONS
1

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.

Blueberry And Vanilla Bread And Butter Pudding

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