Raspberry, croissant bread & butter pudding

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Another morning at the Harvest Market in Launceston and back home with a bag of croissants, punnets of raspberries and really good unsalted butter…….

This possibly may just be the best thing you have ever tasted.  Serve warm straight out of the oven

Ingredients

3 cups (750ml) milk

300 ml thickened cream

1/2 cup (110g) caster sugar

2 tsp vanilla essence

3 medium croissants

30 g unsalted butter softened

1 cup fresh raspberries (frozen are also fine) with extra to decorate

5 free range eggs

1/4 cup flaked almonds toasted to light brown

2 tbs icing sugar

Method

Grease a 1.5 L ovenproof dish.

Combine milk, cream and sugar in a saucepan and heat over medium heat without boiling until sugar is dissolved.  Increase heat and bring to boil then remove from heat add vanilla essence and set aside for 10 minutes.

Cut croissants in half lengthways and across the middle (4 pieces out of 1 croissant).  Spread croissant pieced with the unsalted butter lightly (no need to be fussy).  Arrange croissant pieces in ovenproof dish, sprinkle with raspberries.

Whisk eggs until combined, gradually whisk in milk.  Strain the egg/milk mixture and then pour over croissants/raspberries. Place this dish in a larger baking dish and add enough boiling water to come halfway up the sides of the pudding dish.

Bake uncovered in a moderate oven (180°C) for approx 45 mins or until just set. (you may need to cover with foil in the last 5-10 mins to prevent croissants burning).

Serve warm with extra berries and sprinkled with almonds and icing sugar.

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