Yield: 6 – 8 servings
Ingredients
- 8 croissants, dried and stale, cut in half
- 2 cups milk
- 2 cups 35% whipping cream
- 4 eggs
- 1/2 cup honey
- 1 teaspoon nutmeg
- 1 teaspoon vanilla
Method
- Preheat your oven to 350°.
- Lightly toast the croissants in a toaster or in the oven.
- This will add flavour and dry them out even more, so they can absorb more of the pudding mixture.
- Pour the milk and cream into a large bowl.
- Add eggs, honey, nutmeg and vanilla, and whisk well to combine.
- Add the toasted croissants to the custard mixture and let them soak until they completely absorb the liquid.
- Turn them gently to help. You may also fit the croissants into an 8” x 8” baking pan then pour the liquid over them there.
- Either way once they have soaked up the mixture and filled the pan they’re ready. Bake for 1 hour, until the top is golden brown and a bit poofy.