BAKED BLUEBERRY AND STRAWBERRY CROISSANT PUDDING

Croissants are perfect for a bread and butter pudding. Use fresh or frozen blueberries, strawberries or raspberries. Lauraine Jacobs created this recipe, which is available from ‘It Takes a Village – A guide to Matakana and its surrounding districts’. Photo by Ken Downie.

Serves 6-8

 4 croissants

4 tablespoons butter

200g blueberries - fresh or free flow frozen (Lauraine recommends OOB frozen blueberries)

1 punnet strawberries

6 fresh free-range eggs

3 tablespoons sugar

Pinch of ground cinnamon

450mls whole milk

Icing sugar to finish

Method

Butter a large ovenproof baking dish. Pre-heat the oven to 170°C.

Slice the croissants thickly (about 4-5 slices in each roll.) Butter each piece lightly on

one side. Place them in the dish, overlapping slightly with each other.

Scatter the blueberries and strawberries evenly throughout the croissant slices, pushing them between the croissant slices.

In a bowl, beat the eggs well with the sugar and cinnamon, then add the milk and beat again.

Carefully pour this batter over the croissants. Push the croissants down so they are thoroughly soaked in the batter. Let the dish stand for at least 5 minutes before placing in the hot oven.

Bake until the pudding is golden and puffed on the top. Take from the oven, dredge with sifted icing sugar and serve with runny cream.