Bread Butter Pudding

In this recipe, I will be showing how to make bread butter pudding using butter croissant.Since I mentioned BUTTER croissant, this recipe does not require you to spread butter on the croissants/breads. Lesser work to do, right? Fabulous! And why croissant? Because it gives a much more better feel and taste when using croissant compared to normal breads. I would recommend to use croissants, definitely! No doubt, I myself do adore croissants!

Ingredients (Bread Butter Pudding):

• 1 litre whipping cream
•  1 litre Fresh Milk
•  240g Sugar
• 12 Eggs
•  2 tea spoon vanilla essence
•  12 pieces Butter Croissant
• Raisins   

Method:

1.  Preheat oven 10 140-150 degree Celsius. Slice butter croissant (I use Bonjour's-can be found in NTUC) diagonally.

2. Place croissant into the aluminium bake tray. (Arranging them in a way that they are compact to one another and taking up the sides of the tray). 

3. Add in fresh milk and whipping cream and mix them together.

4. In a separate bowl, crack eggs and mix them together.
5. Add in the vanilla essence to the egg mixture.
6. Thereafter, mix in the sugar little by little so that the sugar will dissolve into the egg mixture.
7. After mixing the egg and sugar together, pour in the milk and cream mixture into  the egg mixture. 
8. Make sure to slowly yet completely mix the mixtures together (shown below). 


9. Taking a spoon/ spatula, press the croissants lightly (to hold it into position) and pour in previous mixture onto the tray.
10. Thereafter, make sure your croissants are all soak into the mixture. Leave it to rest for 1-2 mins.
11. Meanwhile, sprinkle raisins (your choice) on top of the mixture. 
12.  Pop the big tray into the oven and bake for 25- 30 minutes until it turns out to be golden brown and crispy. 

Enjoy baking !