Serves 6 – Prep: 15 min - Oven: 30 min
Take your breakfast croissant to another level
12 tbsp raspberry jam
1 tsp vanilla extract
40 g sugar
4 tbsp Amaretto (optional)
1 tbsp almonds flakes
1 pinch icing sugar
Heat the oven to 160°C fan.
Slice open the croissants lengthwise and spread the raspberry jam over one half, then sandwich them together. Cut the croissants into halves.
Lightly butter an ovenproof dish approximately 20x30cm. Arrange the croissants in the dish, so they overlap slightly.
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.
Pour the custard over the croissants, sprinkle the flaked almonds over the dish and bake in the preheated oven for 30 minutes.
Scatter some raspberries over the baked pudding and dust with icing sugar. Serve immediately.
This recipe was created by Anne’s Kitchen