4 croissants
50 g salted butter, softened
3 extra large eggs
75 g castor sugar
1 tsp NOMU Vanilla Paste
1 cup (250ml) milk
1 cup (250ml) cream
100 g frozen blueberries
50 g flaked almonds
¼ cup (60ml) apricot jam, melted
Preheat the oven to 180°C and grease a large round ovenproof dish with butter or non-stick spray.
Slice the croissants into 3 diagonally and spread 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 the 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 the pudding for 30-40 minutes or until the custard has set and cooked through.
Remove from the oven and brush with the melted apricot jam to serve.
4 croissants
50 g salted butter, softened
3 extra large eggs
75 g castor sugar
1 tsp NOMU Vanilla Paste
1 cup (250ml) milk
1 cup (250ml) cream
100 g frozen blueberries
50 g flaked almonds
¼ cup (60ml) apricot jam, melted
Preheat the oven to 180°C and grease a large round ovenproof dish with butter or non-stick spray.
Slice the croissants into 3 diagonally and spread 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 the 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 the pudding for 30-40 minutes or until the custard has set and cooked through.
Remove from the oven and brush with the melted apricot jam to serve.
4 croissants
50 g salted butter, softened
3 extra large eggs
75 g castor sugar
1 tsp NOMU Vanilla Paste
1 cup (250ml) milk
1 cup (250ml) cream
100 g frozen blueberries
50 g flaked almonds
¼ cup (60ml) apricot jam, melted
Preheat the oven to 180°C and grease a large round ovenproof dish with butter or non-stick spray.
Slice the croissants into 3 diagonally and spread 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 the 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 the pudding for 30-40 minutes or until the custard has set and cooked through.
Remove from the oven and brush with the melted apricot jam to serve.
4 croissants
50 g salted butter, softened
3 extra large eggs
75 g castor sugar
1 tsp NOMU Vanilla Paste
1 cup (250ml) milk
1 cup (250ml) cream
100 g frozen blueberries
50 g flaked almonds
¼ cup (60ml) apricot jam, melted
Preheat the oven to 180°C and grease a large round ovenproof dish with butter or non-stick spray.
Slice the croissants into 3 diagonally and spread 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 the 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 the pudding for 30-40 minutes or until the custard has set and cooked through.
Remove from the oven and brush with the melted apricot jam to serve.
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