Croissant Brioche Pudding with Raspberries

Spread it on

There was some left over jam,  croissants, brioche.  Damn right I spread it!

This recipe was adapted from Asda Magazine (Jan 2013).

Ingredients:

3 all butter brioche, 3 all butter croissants, raspberry jam, 3 eggs, 50g light brown sugar, 150ml milk 1/4 tsp vanilla seeds, raspberries.

Method:

1. Half the brioche and the croissants.
2. Spread them in raspberry jam.
3. Layer them in a small dish.  Leave the tops of your brioche until the end of preparation.
4. Mix the eggs, sugar milk and vanilla in a bowl.
5. Pour into the brioche and croissant layers.
6. Put the brioche tops on top.
7. Bake for 30 minutes at 180 degrees C.
8. After 10 minutes scatter a few raspberries over the top.