Croissant And Butter Pudding

01Method

1. 1

   Lightly butter a 20 cm round or square baking dish and preheat the oven to 170°C / 375°F / Gas 5.

2. 2

   Put the raisins into a small bowl and pour the rum over them. Set aside to soak while you prepare the custard.

3. 3

   Pour the milk into a small saucepan, split the vanilla pod and scrape the seeds into the milk. Warm over medium heat, stirring frequently, until just below a simmer — do not let it boil.

4. 4

   Whisk the eggs and sugar together in a large bowl. Slowly pour the hot milk into the egg mixture, whisking constantly. Cut each croissant into four pieces and submerge them in the custard one by one, allowing a couple of minutes for the bread to absorb the liquid before transferring each piece to the prepared dish.

5. 5

   Continue until all the croissant pieces are arranged in the dish with no gaps. Stir the rum-soaked raisins into the remaining custard and pour everything evenly over the pudding.

6. 6

   Scatter a little sugar over the surface, dot the cubes of butter on top, then bake for 30–35 minutes until the pudding is golden brown and the top is crisp.