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Croissant Bread Pudding

Stale croissants drenched in an egg and cinnamon custard that is baked until golden and garnished with almonds. A simple leftover makeover recipe.
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Prep Time 10 minutes
Cook Time 25 minutes
Course Bread, Brunch, Dessert, High Tea, Pudding, Snack, Sweet tooth, tea time
Cuisine American, British, French, Italian
Servings 4 people

Equipment

  • Mixing bowl
  • Whisk
  • 8inch baking dish

Ingredients
  

  • 10 mini Croissants halved
  • 1/4 cup Soaked dried fruit check notes
  • 1 cup Milk
  • 1/4 cup Double cream
  • 2 Eggs
  • 3 tbsp Castor sugar
  • 1/2 tsp Cinnamon powder
  • Pinch of salt
  • 1 tbsp Demerara sugar
  • 2 tbsp Almond flakes

Instructions
 

  • Preheat the oven to 180℃. In a mixing bowl add the milk, cream, sugar, eggs, cinnamon powder, salt and whisk until well combined.
  • Slice the croissants in half and place in an 8inch oven proof dish. Spoon over the soaked dried fruit.
  • Pour over the custard and let the croissants soak this up for 5 mins. Top with Demerara sugar, almonds and bake for 25-28 mins.

Notes

  • Instead of soaked dried fruit you can use raisins or any dried fruit you like.