For a sweet homely treat why not try my Twist on a bread and butter pudding with a homemade caramel sauce
3 croissants, cut into pieces
1 banana, sliced
12floz whole milk
2floz double cream
1tsp vanilla extract
1/2tsp cinnamon powder
1/2oz ground almonds
For the caramel
4 1/2floz double cream, room temp
Pre-heat oven to 180c (gas4).
Grease a small oven dish ready for baking.
Put the milk and cream into a high sided pan over a medium heat and bring to scalding point (just before it starts to boil) don’t let it boil, remove from the heat and stir in the vanilla and cinnamon.
In a mixing bowl, beat the eggs and sugar together until pale.
Slowly add the milk mixture to the eggs while whisking constantly until incorporated, strain your custard into a separate bowl if needed. Next chuck your croissants in along with the bananas and sultanas and let them soak a little of the custard up.
Pack all this into the oven dish and top up the custard to the very top, push down a little and sprinkle over the ground almonds.
Into the oven for 30-40 mins or until the custard has set and golden brown.
While that’s cooking, make the caramel its simple, in a heavy bottom high sided pan over a medium to high heat add the sugar and with a plastic spatula stir continuously until melted. Add the butter and keep stirring, this can spit and crackle to step back, add the double cream while stirring. Simmer until it’s the thickness you want and serve.