Lemon Custard Bread and Butter Pudding

Photo: Barkers of Geraldine

Ingredients

• 4 plain croissants (or 6-8 slabs of your favourite buttered bread)
• 3/4 cup milk
• 3/4 cup lemon curd
• 2 eggs
• 1/4 cup dark chocolate drops
• icing sugar (to serve)

Method

Preheat the oven to 200°C. Slice each croissant into 8 pieces and place into a baking dish. Sprinkle dark chocolate drops over the croissants.

In a separate bowl mix together milk, lemon curd and eggs until well combined and smooth. Pour the wet mixture over the croissants and allow to soak in for 5 minutes.

Bake in oven for approximately 12 minutes (or when tops of the croissants are golden and custard has set). Remove from oven and serve warm with a dust with icing sugar and ice-cream.

Other easy options: 

• Exclude dark chocolate drops and replace with raisins/sultanas.
• Exclude dark chocolate drops and instead mix 1/2 cup shredded coconut into the wet mixture.