Maple + Blueberry Croissant Pudding
This maple blueberry croissant pudding is deliciously custardy, packed full of tart fruit, tangy cream cheese and sweet maple syrup.
Ingredients
- 300 ml whole milk
- 150 ml double cream
- 1 tsp ground cinnamon
- 1 tsp vanilla extract
- 2 tbsp 100% pure Canadian maple syrup preferably Golden or Amber + extra for drizzling
- 10-12 day old croissant
- 50 g berry jam
- 50 g cream cheese
- 2 large free-range eggs
- 1 397g can condensed milk
- Handful blueberries + blackberries for scattering
Instructions
- Heat the oven to 190C / 170C fan / 375F and lightly grease a baking dish big enough to accommodate 10-12 croissants.
- Pour the milk and cream into a saucepan, and add the ground cinnamon, vanilla extract and maple syrup.
- Add the croissants and toss them in the milky mixture until they’ve soaked it up and are evenly coated.
- Transfer the soaked croissants to the baking dish and in the now empty bowl, whisk the eggs and condensed milk.
- Dollop the jam and cream cheese into the crevices of the pudding, then carefully pour the custardy mixture over the whole pudding.
- Place the pudding in the oven for 30 minutes until golden brown on top. At this point, scatter the berries on top and return to the oven for a final 10 minutes until they’re bubbling and bursting.
- Drizzle with extra maple syrup and serve immediately.