Lemon Custard Bread and Butter Pudding
- 4 plain croissants (or 6-8 slabs of your favourite buttered bread)
- 3/4 cup milk
- 3/4 cup lemon curd
- 2 eggs
- 1/4 cup dark chocolate drops
- icing sugar (to serve)
Preheat the oven to 200°C. Slice each croissant into 8 pieces and place into a baking dish. Sprinkle dark chocolate drops over the croissants.
In a separate bowl mix together milk, lemon curd and eggs until well combined and smooth. Pour the wet mixture over the croissants and allow to soak in for 5 minutes.
Bake in oven for approximately 12 minutes (or when tops of the croissants are golden and custard has set). Remove from oven and serve warm with a dust with icing sugar and ice-cream.
Other easy options:
- Exclude dark chocolate drops and replace with raisins/sultanas.
- Exclude dark chocolate drops and instead mix 1/2 cup shredded coconut into the wet mixture.