Croissant Bread & Butter Pudding

READY IN: 45mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Place the raisins in a glass bowl and pour the Frangelico over them and set aside for 1 hour.
  • Preheat the oven to 180°C.
  • Cut the croissants almost in half horizontally, open out and place each croissant in an individual 11/4 cup or 310ml ovenproof dish; drain the raisins, reserving the Frangelico that hasn't soaked into the raisins.
  • Scatter the raisins on and around the croissants. (If adding chocolate chips, add them now).
  • Combine the milk, cream, sugar and eggs and the reserved Frangelico in a large jug.
  • Slowly pour the milk mixture over the croissants, allowing it to soak inches.
  • Place the dishes on a baking tray and bake the croissant puddings for 35 minutes, or until puffed and golden.
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