CROISSANT BREAD AND BUTTER PUDDING
I had croissants that were four days old, but I had no eggs. No jokes, the person who shops and the person who eats is not the same person (and I live alone…). So I thought I’d better do something with the croissants.
- 3 cups full cream milk
- ¼ cup cornflour
- 8 tablespoons sugar
- a pinch of salt
- 1 teaspoon vanilla essence (yeah, hold the judging, I don’t like vanilla extract)
- ½ teaspoon nutmeg, optional
- ½ teaspoon cinnamon, optional
- 4 croissants (fresh, if you plan better than me, but better if it’s a couple of days old)
- dark brown sugar
- 8 teaspoons butter
First, you start with the eggless custard.
In a medium saucepan, add the milk, cornflour, sugar and salt.
Bring it up to a gentle simmer.
Do not leave this unattended unless you are a fan of lumps.
Do not let this mixture boil.
Keep on whisking until the mixture thickens and coats the back of a spoon.
When it does, remove it from the heat.
Add the vanilla essence.
If you choose to use nutmeg and cinnamon, this is the time to add it as well (it’s delicious, trust me).
In an ovenproof glass or ceramic bowl, break up the croissants.
Pour over the custard, sprinkle over some dark brown sugar, and dot it with butter.
Bake in an oven at 180 °C for around 40 minutes.
Recipe and photo: Zita Harber
