So this is a not-so-secret secret recipe for something I make every Christmas, for my second Christmas day with my closest friends. (Love you!)
People have begged for this recipe since I first made it four years ago, but I refuse to share. I love that it is gobbled up and highly anticipated each year. However, some other people have now heard about it, so I thought I'd share the recipe. But do not let aforementioned friends get wind of this! Bless their anti-social media hearts.
INGREDIENTS:
3 large eggs
8 egg yolks (I usually make egg white omelettes for the healthier folk at the same time....for obvious reasons!)
3 large eggs
8 egg yolks (I usually make egg white omelettes for the healthier folk at the same time....for obvious reasons!)
5 cups half & half** (or see below for directions on how to make, using the following two ingredients:)
- 3 1/3 cups skim milk
- 1 2/3 cups thickened cream
1-1.5 cups sugar (less for raw, more for white)
1 1/2 tspn vanilla bean extract
6 croissants (if you have a local bakery that has leftover croissants at the end of the day, grab those, otherwise I get them from the supermarket)
1 cup sultanas
- 3 1/3 cups skim milk
- 1 2/3 cups thickened cream
1-1.5 cups sugar (less for raw, more for white)
1 1/2 tspn vanilla bean extract
6 croissants (if you have a local bakery that has leftover croissants at the end of the day, grab those, otherwise I get them from the supermarket)
1 cup sultanas
METHOD:
Preheat oven to 180℃.
Preheat oven to 180℃.
In a bowl, whisk together eggs, egg yolks, half & half, sugar and vanilla. Set aside.
Slice croissants in half, horizontally. Using a 20x30x5cm (approx) baking dish, distribute the bottoms of the croissants, then add sultanas, followed by the tops of the croissants. Ensure sultanas are inbetween halves of croissants, otherwise they dry out during baking. Pour custard mixture over croissants, then set aside to soak for 20 minutes, pressing down gently.
Place the dish into a larger one filled with an inch of hot water. Cover with foil, tenting it to ensure the foil does not touch the pudding. Pierce a couple of holes to allow steam to escape and then bake for 45 minutes. Remove foil, then bake for a further 40-45 minutes, or until it all puffs up and the pudding is set.
Best served warm.
**METHOD FOR HALF & HALF:
Combine low-fat milk and thickened cream in a jug, then lightly whisk to combine. Set aside until settled, then use as necessary.
Enjoy! :)
- L. x
