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Raspberry bread and butter pudding

Raspberry bread and butter pudding

Raspberry bread and butter pudding
Recipe:  Maralyn Burger

Serves: 6
Preperation: 10 minutes
Cooking: 20 minutes

butter for greasing
2 eggs
1 cup milk
180 ml cream
2 Tbsp castor sugar
1 t vanilla essence
8 mini croissant
1½ cup frozen raspberries
icing sugar for dusting
custard or ice cream for serving
Preheat oven to 190 °C. Grease large 6 ramekins or oven proof cups with butter.
Whisk together the eggs, milk, cream, sugar and vanilla. Pour mixture into a jug.
Cut the croissants roughly into 1,5 cm-cubes and place into the ramekins or cups, layering with raspberries as you go.
Pour the custard mixture into the ramekins or cups, ensuring all of the croissant pieces become soaked in the liquid.
Place the ramekins onto a baking tray lined with baking paper and bake for 20 minutes until golden.

Dust with icing sugar and serve with good quality vanilla ice cream or custard.

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