Almond Croissant Bread Pudding
100g unsalted butter, softened, plus extra for greasing
½ cup (110g) caster sugar
¼ tsp almond extract
1 egg
1 cup (100g) almond meal
8 croissants
¼ cup flaked almonds
fresh blackberries & icing sugar, to serve
Custard
3 eggs
1 cup milk
1 cup cream
½ cup (110g) caster sugar
2 tsp vanilla paste
Grease a 20 x 30cm baking dish with butter and set aside.
Beat butter, sugar and almond extract until light and fluffy. Beat in egg, then add the almond meal until fully combined.
Cut the croissants open but still leave them attached from one end. Divide the almond paste between the croissants and close together. Arrange, overlapping, in greased baking dish. Whisk together all the ingredients for the custard and pour over the croissants. Allow to soak for 1 hour.
Preheat oven to 160°C Fan or 180°C Conventional.
Sprinkle the top with flaked almonds and cover with foil. Bake for 30 minutes. Remove foil and bake for a further 15 minutes until golden and crisp on top. Stand for 15 minutes before serving topped with blackberries and dusted with icing sugar.
Recipe, Food Styling and Photography by Karen McFarlane, foodlove.com.au
