A proudly unpretentious British dessert that dates back hundreds of years. While it is traditionally made using stale bread, my recipe uses bread along with croissants for a little luxury in taste and texture. Super easy to make using simple every day ingredients.

INGREDIENTS:

6 slices bread
2 large croissants
1 oz (30g) butter
2 large eggs
3½ cups (830ml) whole milk
¼ cup (60ml) heavy cream
¼ cup (40g) currants
2-3 tablespoons granulated sugar
1 tablespoon dark brown sugar
sprinkle of cinnamon
sprinkle of nutmeg

DIRECTIONS:

1. Grease a baking dish.
2. Spread butter on one side of each bread slice, then cut into triangles.
3. Cut each croissant into four pieces and arrange on the bottom of the greased baking dish.
4. Sprinkle a tablespoon of granulated sugar and half the currants over the croissants.
5. Arrange the bread triangles over the croissants (butter side up), and add a tablespoon of granulated sugar, the remaining currants, and a sprinkle of nutmeg and cinnamon over the bread.
6. Warm the milk and cream in a pan on low heat. Heat until it is piping hot but not boiling. Take the pan off the heat.
7. In a large bowl, crack the eggs, add a tablespoon of granulated sugar and whisk until the mixture is well combined.
8. Add the milk and cream mixture to the eggs and sugar. Stir well.
9. Pour the custard mixture over the bread slices.
10. For the bread to absorb the custard,leave to stand for about 30 minutes.
11. Preheat oven to 350°F (180°C).
12. Sprinkle with nutmeg and brown sugar. Then bake the pudding for approximately 30-35 minutes until it is golden brown on top and the custard has set.
13. Best served warm with hot custard or with ice cream.

This pudding can be stored up to 48 hours in the refrigerator in an airtight container.

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