Serves 6 – Prep: 15 min - Oven: 30 min
Take your breakfast croissant to another level
Ingredients
6
old croissants
12 tbsp raspberry jam
1 tsp vanilla extract
2 eggs
40 g sugar
4 tbsp Amaretto (optional)
1 tbsp almonds flakes
1 pinch icing sugar
raspberries
12 tbsp raspberry jam
1 tsp vanilla extract
2 eggs
40 g sugar
4 tbsp Amaretto (optional)
1 tbsp almonds flakes
1 pinch icing sugar
raspberries
Recipe steps
1
Heat the oven to 160°C fan.
2
Slice open the croissants lengthwise and spread the raspberry jam over one half, then sandwich them together. Cut the croissants into halves.
3
Lightly butter an ovenproof dish approximately 20x30cm. Arrange the croissants in the dish, so they overlap slightly.
4
To make the custard, heat the milk, cream and vanilla extract in a saucepan to just below boiling point. Meanwhile whisk the eggs with the sugar in a jug. Slowly pour the warm milk mixture over the eggs, while stirring vigorously until smooth. If using Amaretto, stir it through now.
5
Pour the custard over the croissants, sprinkle the flaked almonds over the dish and bake in the preheated oven for 30 minutes.
6
Scatter some raspberries over the baked pudding and dust with icing sugar. Serve immediately.
This recipe was created by Anne’s Kitchen
