Sour cherry croissant pudding
You can make wonderful puddings with stale croissants. This baked sour cherry croissant pudding is similar to bread and butter pudding. I f you don’t have time to make custard, you can use ready made versions mixed with milk; and instead of sour cherry spread you can use jam. Serve this dish at the and of a Sunday lunch or roast dinner, with extra custard, ice cream or crème fraîche.
Ingredients
Method
- Grease a medium ovenproof dish.
- Cut the croissants in half – if they are not stale, lightly toast them. Spread some soft butter on all pieces, then arrange them in the dish.
- Make the cherry spread. Put the ingredients in a pan. Add some cherry juice or the jus of the defrosted cherries. Bring to the boil and cook until you get a jam-like mixture. Let it cool.
- Make the custard. Beat the eggs and egg yolk in a bowl with the sugar. Put the milk and cream into a saucepan and heat it just to the boil, then take it off the heat. Gradually pour it over the egg, while whisking.
- Spread the jam-like mixture over the croissants, then scatter the fresh sour cherries on top.
- Pour over the custard and rest for about 20 minutes to allow the custard to soak into the croissants.
- Preheat the oven to 170°C.
- When hot, cover the dish with foil and put it in the oven for 20-25 minutes. When the custard has set, remove the foil.
- Scatter the sugar on top and bake for another 5-8 minutes or so, until the top caramelises.
- Turn off the oven. Scatter the almond flakes on top and put the dish back in the oven for a minute or so for the almonds to brown a bit.