The kids were requesting me to make Creme Brulee again for the private luncheon that we hosted last Sunday for CJ and Jazz. I told them I would make the British version of Creme Brulee - Bread and Butter Pudding.
Between the two, studies have shown that most men like Bread and Butter pudding while the ladies prefer the more contemporary Creme Brulee. I love both! What about you?
Ingredients (Serves 10)
700 ml milk
140 grams sugar
6 big eggs (Beaten)
1 tsp Vanilla Essence
Melted clarified butter
Raisins and/or nuts of your choice
Tear the croissants into pieces. Divide and put them in 10 ramekins.
Brush the croissants with the clarified butter and top with raisins (I skip the nuts).
Heat milk until half-boiled. Add sugar and vanilla essence. Pour the warm milk over the eggs and continue beating until all the milk is added.
Strain the egg mixture equally into the ramekins and evenly over the bread until all the liquid is added. Press the bread down into the custard and set it aside for about 20 minutes to allow the bread to absorb the custard.
Preheat the oven to 180°C.
Set the ramekins inside a larger baking pan. Pour about 1 inch of hot water into the larger baking pan. Bake for about 30 minutes or until the top becomes golden brown and the custard set.
Serve while hot.