Name: Coconut, almond and pistachio croissant pudding
Total time: 1800 s
Yield: 4
Ingredients: 4 croissant; 200 millilitre whole milk; 125 gram white sugar; 300 millilitre whipping cream; 25 gram flaked almonds; 25 gram raw, shelled pistachios; 25 gram desiccated coconut; 1 teaspoon ground cinnamon; 1 handful pomegranate seeds

Step 1

Preheat the oven to 200°C/180°C fan. Put the croissants (4) into an ovenproof dish approximately 25 x 20cm.

Step 2

Heat the milk (200 mL) , sugar (125 g) and cream (300 mL) in a saucepan and bring to the boil.

Step 3

Pour the mixture over the croissants. Scatter the almonds (25 g) . pistachios (25 g) , coconut (25 g) and cinnamon (3 g) on top. Bake for 25-30 mins until golden brown.

Step 4

Finish with a scattering of pomegranate seeds (1 handful) and serve.

Coconut, almond and pistachio croissant pudding

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