Take your breakfast croissant to another level

Serves 6 – Prep: 15 min - Oven: 30 min

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

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

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