Ingredients
4-5 croissants
2 eggs
3 yolks only (keep the whites)
4 T sugar
2 cups milk
2 cups cream
1 vanilla pod (or 3 teaspoons vanilla essence)
Grated rind of one lemon
100g sun-dried cranberries
¼ teaspoon ground cinnamon
Raspberry jam in blobs
Flaked almonds
To Prepare
1. Preheat oven to 160ºC.
2. Cut croissants in half and place in a dish.
3. Add blobs of jam.
4. Grate the lemon rind over the croissants.
5. Add the cranberries.
6. Beat eggs and sugar till pale and frothy.
7. Bring milk, cream and split vanilla pod to boil.
8. Pour milk mixture over egg mixture and stir vigorously until a custard consistency.
9. Scrape out inside of pod and add seed to custard.
10. Pour over the bread and leave to soak for 15 minutes.
11. Sprinkle with flaked almonds.
12. Put in oven and cook for 40-50 minutes.
13. Lower the heat to 140ºC.
14. Beat the egg whites with a little castor sugar until they are stiff and form stiff peaks.
15. Spoon onto the pudding and place back into the hot oven until golden brown – it should take around 10 minutes.
16. Serve warm.
