A lighter take on the traditional bread and butter pudding from Kevin Dundon
- 70 g butter, softened, for greasing
- 6–8 croissants (crescent rolls), cut into large pieces
- 50g raisins
- 300 ml double (heavy) cream
- 300 ml milk
- 4 eggs
- ground cinnamon
- 70 g caster (superfine) sugar
- Generously butter an ovenproof dish that measures about 20 x 30cm (8 x 12 inches).
- Arrange a single layer of croissant chunks, slightly overlapping, in the bottom of the buttered dish. Scatter over some of the raisins, place another layer of croissant chunks on top and scatter over the remaining raisins. Press down gently with a fish slice or spatula.
- To make the custard, heat the cream and milk in a saucepan until the mixture almost comes to the boil. Remove from the heat. Meanwhile, whisk together the eggs, ground cinnamon and sugar in a large heatproof bowl set over a saucepan of simmering water until the mixture is thickened and the whisk or beaters leave a trail in the mixture. Remove from the heat and beat in the cream mixture until well combined.
- Pour two-thirds of the custard over the layered-up croissant chunks and leave to stand for about 30 minutes or until the bread has soaked up all of the custard.
- Preheat the oven to 180oC/350oF/gas mark 4.
- Pour the remaining custard over the soaked croissants. Press down firmly with a fish slice or spatula so that the custard reaches halfway up the croissants. Place the dish in a bain marie and pour in water until it is a third of the way up the side of the dish.
- Bake for 30–35 minutes until the custard is just set and the top is golden brown.
- Serve immediately.
Kevin says, "Instead of using the traditional slices of bread, I like to use croissants, which creates a light dish. Serve this with jugs of butterscotch sauce and crème anglaise so that everyone can help themselves."