Ultimate Leftover Christmas Croissant Pudding
Ingredients
- 25 g butter at room temperature
- 4 ready-cooked croissants torn in large pieces.
- 2 eggs
- 50 g caster sugar
- 2 tbsp mincemeat or more
- 100 ml Irish Liqueur or replace with extra cream
- 250 ml cream
- 75 g chocolate bonbon leftover or chocolate button
Instructions
- Preheat the oven to 160˚C.
- Generously butter an ovenproof dish and the croissant pieces. Place the croissant pieces in the dish and scatter the chocolate bonbons.
- In a bowl, whisk together the eggs, and caster sugar until pale and fluffy. Stir in the mincemeat then the Irish liqueur and cream.
- Pour most of the egg custard mixture over the croissant chunks and leave to stand for about 15 minutes or until it has soaked up all the liquid.
- Press down a little over the croissant to check if they are saturated then pour the remaining custard over.
- Bake for 30-40 minutes until the custard is just set and the top is golden brown. Cover with tin foil if the croissant are backing too quickly.
- To serve, bring the bread and butter pudding straight to the table and serve with some extra fresh cream or custard.
