Croissant French Toast Pudding
Recipe by Kelly Gibney
This baked croissant French toast pudding is the ultimate luxe breakfast. A delicious, playful change from traditional brunch dishes. Its absolutely wonderful warm or cold. Serve with fresh cream and a generous drizzle of Noble maple syrup. A garnish of edible florals is the perfect pretty finish.
- 10 small croissants
- 1 cup full cream milk
- 1 cup cream
- 4 free range eggs
- 1/3 cup Noble Handcrafted 02: Tahitian Vanilla Bean & Egyptian Chamomile Blossom maple syrup
- 1 teaspoon vanilla essence
- Generous pinch ground nutmeg
- Zest of 1 lemon
- 1 cup frozen blackberries
- To serve: icing sugar, cream, Noble Maple Syrup, Cook & Nelson edible florals to decorate
- Preheat oven to 180 degrees Celsius.
- Tear 6 of the croissants into bite sized pieces. Place these in a well greased oven-proof dish.
- Whisk together the milk, cream, eggs, maple syrup, vanilla essence, nutmeg and lemon zest. Pour half over the torn croissants.
- Press the croissants into the egg.
- Scatter half of the blackberries on top.
- Break the remaining croissants in half.
- Soak each half croissant in the egg mixture for 30 seconds before arranging on top of the dish. Pour the remaining liquid on top.
- Ideally the top croissants will be half submerged in custard. Dot the rest of the blackberries amongst the croissants and cover very loosely with tinfoil. Bake for 20 minutes.
- Remove the cover and bake for a further 15 - 20 minutes until golden brown on top and the custard is set.
- It’s best to leave to sit for 10 minutes before serving. Dust with icing sugar if desired. Pair with cream and lots of maple syrup. Garnish with edible florals.