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Salt Restaurant’s Bread & Butter Pudding

Ingredients (Makes 6)

Butterscotch Sauce

100g butter

75g brown sugar

75g maple syrup

1 vanilla pod seed only

Pinch of sea salt

300ml cream

Bread & Butter Pudding

6 large croissants

2 eggs and 2 egg yolks

40g caster sugar

300ml cream

50ml brandy

20ml maple syrup

50g raisins

6 filo pastry sheets

100g melted butter

To serve

Vanilla ice-cream

Butterscotch Sauce

Place the butter, sugar, syrup, salt and vanilla seeds into small saucepan over a medium heat until everything has melted together. Stir in the cream and bubble for five minutes until the mixture has thickened slightly. Set aside.

Bread & Butter Pudding

Preheat oven to 170˚C. Cut the croissants into1cm cubes.

Beat the eggs, egg yolks and caster sugar together in a bowl until creamy. Beat in cream, brandy and add the maple syrup. Pour the mixture over the croissants and let it soak for a couple of minutes. Add the raisins.

Brush the filo pastry sheets with melted butter and fold in half. Brush again with butter and fold into half to make a square. Place the pastry in a grease proof pie tray and pour the soaked croissants mixture over the pastry sheets.

Bake for 15 minutes at 170˚C or until nice and golden. Remove from tin.

To serve

Slice and place in bowl, pouring over Butterscotch Sauce. Finish with a scoop of vanilla ice cream on top.

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