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.
Sign up for our newsletter for exclusive deals!