Bread and butter pudding is a classic British dish - but this tasty version of the classic is made with croissants. Croissants are placed into a dish and then topped with a sweet custard.
- 250g croissant, ripped into chunks
- 250ml full fat milk
- 125ml double cream
- 2 tbsp. brown sugar
- 2 tbsp. butter
- 2 eggs
- 1 tsp. vanilla extract
Heat the oven to 160C and grease a shallow baking dish with butter.
Butter the croissant bits with butter then spread over the baking dish, butter side up.
Whisk milk, cream, eggs, sugar and vanilla together until smooth then pour over the croissant.
Put the baking dish into a large roasting tin, and then into the oven. Pour water into the roasting tin so it comes halfway up the side of the dish, then cook for 30 minutes until just set.