French Food riday - Croissant and pastry pudding

Bonjour from what is going to be a very hot day in SW France,

Another heatwave has arrived and it looks like it is going to stay until the middle of next week.

Earlier in the week we had some surplus croissants so I tried another croissant pudding recipe which uses less sugar and we were happy with the results. I replaced the chocolate with raisins at French Boyfriend's request but I personally prefer using chocolate.

 Croissant and pastry pudding

Ingredients

Croissants, pain au chocolat or other pastries

1 egg for every 1-2 pastries

120ml whole milk for every 1-2 pastries

½ tbsp brown sugar for every 1-2 pastries

1 tsp vanilla essence

Scatter of either chocolate chips or raisins *

1 dash brandy, or other spirit (optional)

Cream or ice-cream, to serve

Directions

Heat the oven to 190C (180C fan)/390F/gas 6. Choose a stoneware dish or ramekin that will accommodate your leftover pastries, grease the inside of the dish with butter.

Cut your croissants into small pieces and place in your chosen dishes.

Beat an egg with 120ml of milk and half a tablespoon of brown sugar for every one to two pastries, and add a dash of brandy (or other spirit) and a scatter of chocolate chips or raisins. 

Pour over the pastries and squash them down to make sure they are soaked.

Bake for about 20 minutes, or until browned on top, then serve warm with cream or ice-cream.

Notes

*I used rasins which I had soaked in rum.

Bon fin de semaine a tous ♥

L x