Berry Bread & Butter Pudding
Ingredients
- 75 g butter at room temperature
- 4 ready-cooked croissants torn in large pieces.
- 100 g jam we used www.Mortaste.ie raspberry jam
- 2 eggs
- 25 g caster sugar
- 300 ml milk
- 2 figs or 200g fresh berries halved, optional.
Method
- In a bowl whisk together the eggs and caster sugar until pale and fluffy. Add the milk and beat in the egg mixture until well combined. Keep aside.
- Generously butter an ovenproof dish. Slice the croissant in half and spread with the jam.
- Deep each croissant in the egg mixture and place in the ovenproof dish, slightly overlapping in the base of the buttered dish.
- Scatter over some figs or berries if desired and add a little more of the jam.
- Pour two-thirds of the egg custard over the layered-up croissant chunks and leave to stand for about 30 minutes or until soaked up most of the egg mixture.
- Preheat the oven to 160C.
- Pour the remaining custard over the soaked croissant.
- Bake for 30-35 minutes until the custard is just set and the top is golden brown.
- To serve, bring the bread and butter pudding straight to the table and serve with some extra Custard or whipped cream.
