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Croissant Ham & Butter Pudding

Dan and Steph
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Notes

1 tbs olive oil
2 large slices of ham, roughly chopped into small dices
400ml thickened cream
225ml milk
1 tsp vanilla paste
3 free range eggs
60g brown sugar & another 1 tbs
60ml Kahlua
6-8 croissants, each cut into 4
100g dark chocolate chips
1 tsp cinnamon
Vanilla ice cream or custard to serve
Method
  1. Heat olive oil in a large fry pan over high heat & add the chopped ham & cook until golden brown & crispy & drain on paper towel once done
  2. In a large saucepan over medium heat, add the cream & milk – bring almost to the boil then remove from heat
  3. In a small bowl or jug using an electric whisk - add the vanilla, eggs & sugar until sugar is dissolved – slowly add the hot cream whisking constantly until all combined – stir in the cinnamon & Kahlua & set aside
  4. Grease a rectangle baking dish with spray oil & arrange the cut croissants – sprinkle over the chocolate chips & crispy ham pieces
  5. Pour over the custard mix evenly & then allow to soak for 15mins
  6. Preheat oven to 180 degrees C – sprinkle the extra 1 tbs of sugar over & then bake for 30mins or until custard is set & golden
  7. Remove from oven & serve warm with vanilla ice cream or custard
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