Lemon Custard Bread & Butter Pudding

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  • Gluten Free Recipe

Serves: 8

Other easy options:

  • exclude dark chocolate drops and replace with raisins/sultanas
  • exclude dark chocolate drops and instead mix 1/2 cup shredded coconut into the wet mixture

INGREDIENTS

  • 4 plain croissants (or 6-8 slabs of your favourite buttered bread)
  • 3/4 cup milk
  • 3/4 cup Barker's NZ Squeezed Lemon Curd
  • 2 eggs
  • 1/4 cup dark chocolate drops
  • icing sugar (to serve)

METHOD

  1. Preheat the oven to 200°C
  2. Slice each croissant into 8 pieces and place into a baking dish
  3. Sprinkle dark chocolate drops over the croissants
  4. In a separate bowl mix together milk, NZ Squeezed Lemon Curd and eggs until well combined and smooth
  5. Pour the wet mixture over the croissants and allow to soak in for 5 minutes
  6. Bake in oven for approximately 12 minutes (or when tops of the croissants are golden and custard has set)
  7. Remove from oven and serve warm with a dust with icing sugar and ice-cream
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