It’s the first day of July! And it’s getting colder by the minute. Our version of winter is here and that’s an excuse for us to indulge in decadent and hot meals like this Wiz’s bread and butter pudding with some BBrood croissants. You can find all the ingredients you need at Greenspoon, make an order and they’ll be delivered to your place.
- 6 Bbrood croissants – preferably a day or two old
- Brown’s unsalted butter
- 12 Ololo egg yolks
- 360ml single cream
- 180ml milk
- 270g caster sugar
- 1 teaspoon Epicurious Hedgehog vanilla extract
- Raisins or sultanas
- Heat the oven to 180°C. Rip up croissants, and spread generously with butter. Make a rough custard by mixing the egg yolks, sugar, and cream together. Add in the vanilla extract. Place the croissants into an ovenproof dish, sprinkle with raisins or sultanas (hide a few deep, to make them juicy), and pour over the custard.
- Place the ovenproof dish in a bain marie (essentially a large baking tray with hot water poured in to half way up your ovenproof dish), and place in the oven for 30 minutes or so.
You can pair this with a Hesketh Madeline Alice Traditional Method Sparkling wine. That’s sure to warm you up from the inside! This sparkling wine is available from Dion Wines and Spirits East Africa.