Croissant Bread Pudding

Serves 4

100 g golden raisins
sweet sherry, vin santo or marsala, for soaking the raisins
6 croissants
4 eggs
500 ml cream
100g sugar, plus extra for sprinkling over the pudding
1 vanilla pod
20 g butter
250 ml milk
pinch of salt

Preheat the oven to 180° C.  Place the raisins in a pot and add enough of your chosen alcohol to just cover the raisins. Bring to just below boiling point and set aside to allow the raisins to swell up. Slice the croissants and grease a roasting dish with the butter.

Scatter half the raisins over the roasting dish with some of some of the alcohol.

Place the croissants in the roasting dish and scatter over the remaining raisins. Place the eggs, 400 ml cream, the milk, sugar, the seeds from the vanilla pod and a pinch of salt in a bowl and whisk the ingredients well together. Pour the mixture over the croissants, sprinkle generously with more sugar and allow to stand for 10 minutes.

Bake the bread pudding in the oven for about 25-30 minutes or until the egg mixture has set. Remove the dish from the oven and serve with the remaining cream.

Tip: Also delicious served with vanilla ice cream. If there is any pudding left over, it can still be enjoyed the following day either served cold or reheated for 30 seconds in the microwave.

We, the Amsterdam Flavours chefs, hope you enjoy this recipe as much as we do. If you have any questions on how to prepare it or just want to send us your feedback, you can reach us here Contact Amsterdam Flavours