A twist on a classic Bread and Butter using croissants and Ambrosia Custard.
What you need:
- 4 large croissants
- Apricot jam or marmalade
- Dried apricots (optional)
- Ambrosia Custard
- ovenproof dish, lightly greased with butter
How to make it:
- Pre heat the oven to 170º C/ Gas Mark 3.
- Tear the croissants and place in a buttered ovenproof dish.
- Spread with a little jam or marmalade and sprinkle over the apricots (if using).
- Pour some Ambrosia Custard over the croissants and allow to soak in and top up with more custard.
- Bake for 30-35 minutes until golden.
Hints and tips:
- This recipe also works well using sliced brioche.
- For a crispy topping sprinkle over some sugar when the dessert is cooked and then pop under a hot grill for a few minutes until the sugar caramelises.
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