Yes it’s the festive season. Yes it’s nearing the end of 2017. Yes it’s Christmas!
(Well, 2 days ago it was)
I’ve always told my friends that baking wasn’t my thing, and that cooking is much more flexible as you can taste and season your food as you go along. I wasn’t a big fan of measuring ingredients e.g. 50g of butter, 200g of flour etc. Then I realized baking isn’t that tough after making this dish!
Bread and butter pudding is a pudding that is very popular in British cuisine. The concept is to layer slices of buttered bread, scattered with raisins, into an oven dish. A custard made by mixing eggs, cream, sugar and milk, normally seasoned with nutmeg as well as vanilla, is poured over the bread mixture. It is then baked and served with custard or cream.
I’ve adapted my version from Nigella Lawson’s Bread & Butter Pudding Recipe. Instead of using bread, I’ve opted for croissants as these are packed with butter which will give me a crisp exterior. Oh! Serve with vanilla ice-cream!
3 tbsp caster sugar
1 cup milk (do not use low fat)
1 cup cream
(1/2 – 1 tsp of vanilla extract)
5 – 6 croissants
A handful of raisins
- Slice the croissants and toast them until slightly crisp. Once the croissant slices are done, tip them into a oven dish along with the raisins.
- Pre-heat the oven to 180°C (356 F).
- Mix the eggs, milk, cream, sugar into a large bowl.
- Melt the butter over low heat and pour it into the milk mixture while whisking.
- Pour the mixture into the croissant-filled oven dish.
- Bake for approximately 30 minutes or until golden brown.
Some things to take note of:
- Vanilla extract and ground nutmeg was not used as I did not have time to get it but these are the must-use ingredients as it really lifts the flavour of the entire pudding.
- This recipe can be adjusted if you have more people coming for a party e.g. more croissants, eggs, cream etc.
- Raisins can be soaked in Marsala (like what Nigella did) or rum!
- Instead of raisins, you can use bananas.