CROISSANT BREAD AND BUTTER PUDDING
Recipe Raphaella Frame
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
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.