Croissant and Apricot Butter Puddings

This is just a variation of a bread and butter pudding - I've used croissants instead of bread and added apricot jam into the mix.

While it's more common to make this as a large pudding as it is for Blog Party, I've made individual serves.



Croissant and Apricot Butter Puddings

croissants, cut into thin slices
apricot jam
softened butter

Custard:
1 egg
⅓ cup cream
⅓ cup milk
15 grams sugar


Make the custard:
I've listed the basic formula for the custard which can be easily multiplied to cope with a crowd - this amount should be enough to make 6 single serve puddings.

Place the egg, cream, milk and sugar into a bowl and whisk until just combined. Set aside until ready to use.

Make the pudding:
Lightly butter the slices of croissant and then top each slice with a little apricot jam (you can substitute your favourite jam or jelly).
Lay these slices, jam side up, into small pudding dishes - I used these ceramic muffin cases. There are two layers of croissant in each case and I only lightly pack the croissant into each case.

Place the dishes onto a baking tray and carefully pour over the custard mixture. Don't overfill, but allow the custard to be absorbed before adding more.

Bake in a preheated 180°C oven for around 20 minutes or until golden and puffed.

When cooked, remove to a wire rack to cool slightly before serving.



These are best served warm.