Wild blueberry butter pudding
Winter warmers don't get any better than this fruity butter pudding...This is a seriously indulgent bread and butter pudding made with croissants spread...
Brought to you by Bonne Maman
- 4 day-old croissants
- 50 g unsalted butter
- 100 g Bonne Maman Wild Blueberry conserve
- 4 large eggs
- 200 ml whole milk
- zest of 1 large orange (finely grated)
- 100 g mixed fresh raspberries and blueberries
- icing sugar, to serve
Heat the oven to 180C, fan oven 160C, gas mark 4.
Slice the croissant in half horizontally and spread with butter and Bonne Maman Wild Blueberry conserve.
Quarter each one and scatter over the base of a buttered oven-proof dish.
Whisk together the eggs, milk, cream, zest and vanilla.
Strain about half the mixture over the croissant and leave to soak for 2-3 minutes. Strain over the remaining mixture and bake for 30 minutes.
Scatter over the fresh fruit and return to the oven for a further 5 -10 minutes or until the custard is very lightly set. Much will depend on the size and depth of your dish so take the pudding from the oven when the custard is still a little wobbly.
Dust lightly with icing sugar before serving with chilled single cream or ice -cream.