CROIS­SANT BREAD AND BUT­TER PUD­DING

Recipe Raphaella Frame

House and Leisure Food - - CONTENTS -

but­ter, for greas­ing 4 day-old crois­sants (cho­co­late ones, if you’re feel­ing deca­dent) 2 large ripe bananas, sliced 100g cho­co­late 50g pe­can nuts, chopped 350ml milk 50ml dou­ble-thick cream 2 eggs 25g caster sugar whipped cream, to serve

Serves 6

Pre­heat the oven to 180°C. Grease an oven-proof dish with but­ter. Tear the crois­sants into chunks and place in the dish. Dot the slices of banana, blocks of the cho­co­late and the chopped pe­can nuts among the crois­sants.

Beat the milk, cream, eggs and sugar in a bowl to form a cus­tard, then pour over the crois­sants. Leave it to stand for about 15 min­utes. Bake in the oven for about 30 to 40 min­utes, un­til the cus­tard has set. Serve with lash­ings of whipped cream.

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