Nutrition Information
Per Serve
Energy: 2242kJ/536 Cals (26%)
Protein: 10g (20%)
Fat: 35g (50%)
Sat fat: 21g (88%)
Carb: 48g (15%)
Sugar: 35g (39%)
Fibre: 1g (3%)
Sodium: 246mg (12%)
This delicious twist on classic bread and butter pudding is ready to bake in just 10 minutes. With buttery croissants and strawberries, it’s an irresistible winter warmer.
6
10m
Note: + cooling & 5 mins soaking time
3h
Grease a 6-cup (1.5L) ovenproof dish. Place croissant, cut-side up, on a work surface. Spread evenly with butter and jam. Arrange the croissant, strawberry and choc buttons in the prepared dish.
Place the egg, cream, milk, sugar and vanilla in a medium bowl and whisk to combine. Pour over the croissant mixture in the dish. Set aside for 5 mins to soak.
Place a heatproof ramekin in the base of a slow cooker. Top with baking dish. Pour enough boiling water into the slow cooker to come 5cm up the side of the slow cooker. Cover and cook for 3 hours on low or until the custard is set. Set aside to cool slightly.
Sprinkle with icing sugar to serve.
Energy: 2242kJ/536 Cals (26%)
Protein: 10g (20%)
Fat: 35g (50%)
Sat fat: 21g (88%)
Carb: 48g (15%)
Sugar: 35g (39%)
Fibre: 1g (3%)
Sodium: 246mg (12%)
Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.
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