bread pudding – My Whisk and I

4 eggs
5ml vanilla
80ml sugar
500ml milk
125ml cream
5ml ground cinnamon
30ml butter
6 large croissants, halved
icing sugar
fresh berries

Preheat your oven to 180℃.
Place a 24cm cast iron pan in the oven for 10 minutes.
Add the eggs, vanilla and sugar to a mixing bowl and whisk together.
Pour in the milk and cream and add the cinnamon. Whisk to incorporate.
Remove the pan from the oven, add the butter to it and swirl it around to coat the bottom and sides of the pan.
Pack the croissant halves, cut-side down into the pan and pour the egg mixture over it.
Cover the pan with aluminium foil, place it back into the oven and bake for 20 minutes.
Remove the foil and bake for another 20 minutes.
Remove the pan from the oven and allow it to stand for 10 minutes.
Sieve some icing sugar over the croissant bake and scatter over fresh berries.
Serve while warm.

4 eggs
180g sugar
600ml cream
600ml milk
15ml vanilla
6 hot cross buns
butter
125ml pistachio nuts
grated zest of 1 orange

Preheat your oven to 170℃.
Add the eggs and sugar to a mixing bowl and whisk together with electric beaters until pale. Set aside.
Pour the cream and milk into a saucepan and place it over a high heat. Bring the mixture just to the boil.
Pour the cream and milk onto the egg and sugar in a very thin stream, while constantly whisking.
Add the vanilla to the mixture and stir through.
Set aside to cool slightly.
Slice the buns in half and spread each with butter. Dip each half into the milk mixture, allowing 2-3 seconds for the buns to absorb the liquid.
Arrange the halved buns so that they overlap slightly in a 18 – 23cm ovenproof dish.
Now pour the rest of the mixture through a sieve and drizzle it onto the buns.
Scatter the pistachio nuts and orange zest over and set aside for 20 minutes so that the buns can soak up the custard mixture.
Place the pudding in the oven and bake for 45 minutes.
Dust with icing sugar and serve with custard.

Tag: bread pudding

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