Pear and almond croissant pudding
Photo by Elizabeth Clarkson
This dessert is a variation on bread and butter pudding, made with sliced almond-fi lled croissants from French baker Paneton. Traditionally, French bakers would stuff almond paste into their leftover croissants, then rebake them for sale the next day. Paneton, an Auckland wholesale bakery, makes fresh almond croissants every day. If you can’t find almond croissants, use classic croissants and scatter over two tablespoons of ground almonds. I have used sliced angelys pears, with lemon zest and juice for extra flavour and balance in the pudding. If you’re serving this for a dinner party, prepare everything ahead, then just before you sit down to dinner, pour the custard over the croissant and pear mixture and pop it in the oven to bake while you’re eating.
- Preheat the oven to 180C.
- Combine the cream and milk in a saucepan, then add the vanilla bean and sugar.
- Bring to simmering point, then turn off the heat and leave to stand for 30 minutes for the flavour to infuse.
- Meanwhile, place the sliced croissants in a well-buttered ovenproof baking dish, overlapping the slices.
- Sprinkle the pears with the lemon juice and zest, then tucking them between the croissant slices.
- Add the strained, infused milk to the eggs. Beat well, then pour over the croissants and pears.
- Bake for 30-40 minutes until the custard is set and the pudding is puffy and golden.
- Serve immediately with yoghurt or whipped cream.