Croissant bread pudding cups
250 g raisins
250 ml (1 c) brandy 8 croissants, broken
200 g unsalted butter,
250 ml (1 c) castor sugar 5 egg yolks seeds of 1 vanilla pod 500 ml (2 c) double
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