Kirsten Tibballs’ Bread and Butter Pudding
Ingredients
- 150mL Bulla Crème Fraîche
- 150mL Bulla Thickened Cream
- 2 Tbsp caster sugar
- 1 tsp vanilla extract
- 1/4 tsp ground cinnamon
- 4 eggs
- 2 cups milk
- 6 croissants
- 1/4 cup sultanas
Cooking Directions
- Preheat the oven to 160°C.
- Place the Bulla Crème Fraîche in a bowl and add in the Bulla Thickened Cream. Whisk together until smooth. Add in the sugar, vanilla, cinnamon, eggs and milk.
- Slice the croissants and arrange in rows in the prepared dish. Sprinkle with the sultanas.
- Pour the prepared egg mixture over the croissants and bake for 35-40 minutes or until golden and set.