strawberry croissant pudding
Bread pudding conjures up memories of childhood - comfort food our mums & nanas used to make. Well we've taken it a step further & used croissants instead of bread slices & then served the decadent pudding with warmed chocolate hazelnut sauce. This is going to be the hit at your Easter brunch.
Servings: 8
Ingredients
- 1 1/2 cups sliced strawberries
- 6 croissants, halved horizontally
- 1/4 cup butter, softened
- 1 cup strawberry jam
- 6 large eggs
- 2 cups milk
- 2 cups heavy cream
- 1/2 cup granulated sugar
- 1 teaspoon vanilla extract
- confectioner's (icing) sugar, for dusting optional
- whipped cream, fresh strawberries, warmed hazelnut spread, to serve
Instructions
- Grease a shallow 12-cup baking dish. Scatter the strawberries over the bottom of the dish.
- Spread cut side of each croissant half with butter then jam. Arrange, slightly overlapping in a single layer over strawberries.
- Preheat oven to 350°F (180°C). Whisk eggs, milk, cream, sugar & vanilla together in a large bowl. Pour over the croissants; let stand for 15 minutes.
- Place the baking dish inside a roasting pan & pour in enough very hot water to come halfway up side/sides of the baking dish. Bake for 1 1/4 hours or until the center is set when you wobble the pan slightly (the pudding will be jiggly even when cooked). Let stand for at least 1 hour before serving. The pudding can be stored, covered, in the fridge until the next day & is best served cold.
- Dust the pudding with icing sugar just before serving. Serve with whipped cream, fresh strawberries & warmed hazelnut spread.