Name: Croissant bread and butter pudding
Total time: 1500 s
Yield: 4
Ingredients: 200 millilitre extra thick double cream; 150 millilitre whole milk; 3 free-range egg; 2 tablespoon caster sugar; 1 lemon; 1 tablespoon lemon juice; as needed unsalted butter; 4 croissant

Step 1

In a jug, whisk together the M&S extra thick double cream (195 g) , whole milk (150 mL) , M&S free-range mixed eggs (3) , caster sugar (20 g) and lemon juice (15 mL) . Using the unsalted butter (as needed) grease a 20cm baking dish and layer up the M&S all-butter croissants (4) . Pour over the custard mix and allow to soak for 15 minutes, pressing down the croissants so they are submerged.

Step 2

Preheat the oven to 180/160 fan/gas mark 4. Bake the croissants for 20-25 minutes until golden and bubbling.

Step 3

Serve the pudding with a sprinkling of lemon (1) .

Croissant bread and butter pudding

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