I love a Sunday night catch up with friends - takes the edge off having to go to work the next day.
Headed round to Pete and Michelle's for dinner last weekend with Beth and Andrew.
Perfect Sunday night menu with pizzas the order of the day.
I offered to do dessert and wanted something warming and wintery.
Settled for a bread and butter pudding - with a twist.
Chocolate croissants were on special at Woolies so I bagged four of them plus two plain and then added some orange zest to my custard sauce for a jaffa kind of effect.
Topped with flaked almonds and demerera sugar, it had a delish crunchy crust.
Served with cream, it was an ah-mazing end to dinner.
Jaffa bread and butter pudding
300mL thin cream
300 mL milk
1 tspn vanilla essence
1/4 cup caster sugar
4-6 croissants (choc are best)
1tspn grated orange zest (optional)
1/4 cup flaked almonds
1 Tbspn demerera sugar
- Lightly grease a 5cm deep, 17cm x 26cm ovenproof dish.
- Tear croissants into large chunks and place dish.
- Whisk eggs, cream, milk, zest, vanilla and sugar in a jug until combined.
- Pour over croissant pieces.
- Cover and stand at room temperature (if it's a very warm day, place in the fridge) for 1 hour.
- Scatter almonds and sugar over top of pudding.
- Preheat oven to 180°C. Bake pudding for 40 to 45 minutes or until custard is set. Dust lightly with icing sugar. Serve warm with cream.