Bread & Butter Pudding
Ingredients
2 almond croissants
3 pain au raisins
400g brioche loaf
6 largeeggs
220g caster sugar
Zest of 1 large orange
2 teaspoons vanilla extract
Icing sugar
100g Lewis Road Creamery Unsalted Butter, melted
600ml Lewis Road Creamery Organic Single Cream
600ml Lewis Road Creamery Organic Milk
Method
-
1
Roughly tear and place Croissants, Pain au raisins, and brioche pieces into a greased 2L baking dish.
-
2
Whisk the butter, eggs, sugar, cream, milk, orange zest and vanilla together in a bowl until just combined.
-
3
Pour mixture over the pastry layers, and then leave the baking dish covered in a cool spot for 3-4 hours to allow mixture to soak in.
-
4
Bake the pudding for 1 hour at 180c or until set, check doneness with a wooden skewer
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5
Dust with icing sugar and serve