Bread and Butter Pudding with Redcurrant Glaze

Microwavable croissant pudding soaked in homemade vanilla custard and topped with a sweet melted redcurrant jelly glaze.

Vegetarian Quick Dessert Microwave British

Estimated Nutrition

Calories

1105.2

kcal / serving

1105.2 kcal total

Carbs

90.1g

per serving

90.1 g total

Fat

72.8g

per serving

72.8 g total

Protein

22.4g

per serving

22.4 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

BakingIngredients

tbsp

Icing Sugar

tsp

Icing Sugar

To dust

CondimentsSauces

tbsp

Redcurrant Jelly

Ready-made

Dairy

Double Cream

piece

Egg Yolk

Free-range

Butter

For greasing

GrainsCereals

piece

Croissant

Plain and sliced

NutsSeeds

piece

Vanilla Pod

Seeds scraped out

pinch

Cinnamon

Ground

Method

Melt the redcurrant jelly in a small saucepan over gentle heat.

Brush the pudding with jelly and dust with icing sugar to serve.

Heat cream, vanilla pod, seeds, and cinnamon in a saucepan until simmering.

Remove the vanilla pod and discard.

Whisk egg yolks and icing sugar together in a large bowl.

Whisk the egg mixture into the cream and cook gently until thickened.

Place sliced croissants into a greased microwaveable dish.

Pour the custard over the croissants and microwave on high for 2.5 minutes.