Croissant bread pudding cups

BREAD

250 g raisins

250 ml (1 c) brandy 8 croissants, broken

into chunks

200 g unsalted butter,

melted CUSTARD

250 ml (1 c) castor sugar 5 egg yolks seeds of 1 vanilla pod 500 ml (2 c) double

(thick) cream

500 ml (2 c) milk extra homemade or

bought custard to serve

Preheat the oven or a kettle braai to 170 °C (moderate heat). Grease 6-8 ramekins with butter.

1 Bread Put the raisins in a bowl, add the brandy and set aside to soak for 1 hour.

2 Divide the croissant chunks among the ramekins and pour the melted butter over.

3 Sprinkle the raisins and brandy over the croissants. 4 Custard Whisk the castor sugar and egg yolks together until smooth. Add the vanilla seeds.

5 Whisk the cream and milk into the egg mixture and pour over the croissants. Place the ramekins in an ovenproof dish and fill with boiling water to halfway up the sides of the ramekins. Bake in the oven or kettle braai for 35-40 minutes or until brown and crisp. 6 Serve hot with custard.

YVETTE AND DEWALD AS SEEN IN ‘KOM ONS BRAAI’ ON VIA