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Clover festive mixed berry croissant bread pudding

Clover festive mixed berry croissant bread pudding

Recipe By Abbigail Damon



For the berry filling:
1-2 cups Extra fruit mixed berry jam (Woolies)
1 cup blackberries
1 cup strawberries, hulled and quartered
¼ cup blueberries
¼ cup dried cranberries
¼ cup soft brown sugar
Salt
1tsp cinnamon
1tsp allspice
1Tbsp clemengold juice

For the pudding:
6-8 stale croissants
6 eggs
1 cup Clover Classic custard
1 can Clover condensed milk
½ cup Clover cream
1Tbsp vanilla paste
1Tbsp allspice
4Tbsp Clover salted butter, cubed


For the jam:
Combine the berries and sugar in a saucepan

For the berry filling combine all ingredients in a saucepan over medium heat. Allow to simmer for 10-15 minutes until the mixture slightly thickens. Allow to cool completely.

For the pudding:
Cut the croissants open lengthwise and spread each half with a generous amount of the berry jam mixture. Sandwich each croissant closed before cutting into 5/6 medium sized strips and set aside.

In a medium bowl combine the eggs, Clover custard, condensed milk, cream, vanilla and allspice and whisk together until well combined.

Arrange the croissant strips in a 20cm baking dish before slowly pouring over the custard mixture. Make sure all bottom areas are moistened.

Dot evenly with the cubes of butter and the remaining jam. Cover with foil and allow to soak for about 15 minutes or ideally overnight before baking in a 180C oven for 45 minutes with the foil and another 20 minutes without the foil until no watery liquids comes out if you stick a knife in the centre of it.
Allow to cool for about 20 minutes before slicing and serving with Clover Classic custard 

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