The weather has turned colder in Australia. It’s well and truly Autumn now and the days are chilly while extra blankets, hot chocolate and fluffy socks help see us comfortably through the cold nights.
In this weather, food is even more important as fuel as we’re burning more energy just staying warm. This weather is also the time of year when my inner dessert monster emerges, demanding puddings and crumbles after dinner. So I decided it was time for an Almond Bread and Butter Pudding.
I love this recipe because you can easily adjust the quantities up or down to feed only a few guests or a whole horde. It’s so simple, too: I use bought chocolate croissants for the ‘bread’ component, pour over a caramel custard and then sprinkle almond flakes on top. Too easy, right?
I’ve paired this pudding with berry yoghurt today as I like how the tang of the yoghurt cuts nicely through the richness of the pudding. My kids, however, prefer the pudding served with thickened cream or vanilla ice cream.
If you do have leftovers, cover them and add a bit of milk to the pudding when reheating it as the croissants will continue to absorb all the moisture in the custard. Like most puddings, this tastes great the next day; eating this for breakfast is a particularly nice way to start the day. 😀
- 8 chocolate croissants (approx. 480 grams)
- 100 grams brown sugar
- 4 tablespoons water
- 200 mls thickened cream
- 250 mls full fat milk
- 3 eggs, beaten
- 1 teaspoon vanilla bean extract
- 60 grams flaked almonds
- Preheat oven to 180 degrees Celsius.
- Find a suitable container (this one was 20cm by 40cm) and arrange croissants inside. You can either leave some of them whole or tear them all up.
- Add sugar and water to a small saucepan and bring to the boil. Simmer over medium heat for around 5 minutes until it caramelises.
- Add cream and milk and whisk quickly to break down toffee crystals that form until mixture is smooth again.
- Take saucepan off heat and then add eggs and vanilla and whisk again.
- Pour mixture over croissants, sprinkle with flaked almonds and leave to soak for 10-15 minutes.
- Bake for 25 minutes in the oven.
- Serve with yoghurt, cream or ice cream.