Croissant And Blueberry Pudding
Makes enough for: 4 people
Ingredients
- 8 mini croissants
- 60 mls frozen blueberries
- 2 eggs
- 5 mls vanilla extract
- 30 mls cream
Method
- Preheat the oven to 140° Celsius
- Butter 2 ramekins
- Break each croissant in half and distribute between the ramekins
- Add 2 tablespoons blueberries to each ramekin
- Best together the eggs, vanilla and cream
- Pour half into each ramekin
- Place the ramekins into a baking dish
- Fill up halfway with water to create a Bain Marie
- Bake for 35 minutes