Bread & Butter Pudding with a Difference

Preparation Time 20 minutes
Cooking Time 30 minutes
Serves 6-8
Ingredients 8 Croissants (preferably a little stale)
Nutella or similar chocolate style peanut butter

For the Custard:
180g castor sugar
6 Eggs
1 tsp vanilla essence
2 Vanilla bean pods
300ml cream
600ml milk (add a little more if the croissants are very stale)Method

Preheat oven to 180 degrees centigrade

Slice the croissants into thirds at an angle and “butter” them with the Nutella chocolate peanut butter. Then put the croissants back together again and into a dish large enough to fit them all with at least 2cm space from the top.

Slice the vanilla bean pods into long thin pieces (julienne style).

Whisk the castor sugar, sliced vanilla bean pods, cream, milk, eggs and vanilla essence together in a bowl to make the “custard” for the dish. Pour over the croissants in the dish and lay the vanilla bean pods over the top so that it looks nice.
The croissants may take a while to soak up the custard liquid and may need to be pushed down a little because they tend to float a bit.

Bake in the preheated oven at 180 degrees for 30 minutes. The top of the pudding will turn golden brown.

NotesThe sliced vanilla bean pods make the recipe nicer but are not crucial to the success of the recipe so may be left out because they can be quite expensive.