Caramelised Croissant Pudding with Maple Walnuts
1 cup milk
1/2 cup whipping cream
1/4 cup soft brown sugar
1 teaspoon vanilla extract
1 teaspoon ground cinnamon
1/2 cup butter, melted
1/2 cup walnuts
1/4 cup pure maple syrup
Whipping cream to serve
HOW TO MAKE IT
Preheat your oven to 350°F. Grease a medium cast-iron frying pan with butter. You can also make this over an open fire using a Dutch oven.
Whisk the eggs, milk, cream, brown sugar, vanilla and cinnamon in a bowl.
Tear the croissants into small pieces and dip in the melted butter, then arrange in the frying pan, making sure all the edges of the croissants face upwards. The more points, the crispier the result.
Pour the egg mixture evenly over the croissant pieces. Sprinkle with the walnuts, then drizzle the maple syrup over the top. Place in the oven or over the fire and cook for 15–20 minutes or until the custard is firm and cooked through.
Serve hot or cold. And don’t forget to pour over lots of cream when you are ready to devour it. I save any leftovers in the fridge to have with my morning coffee.
In partnership with Thor Industries.