Eggnog Croissant Pudding
Preparation & Cooking Time:
Thanks to Weber Australia for this one.
- 6 croissants, halved
- 4 eggs
- 250ml thickened cream
- ½ cup milk
- 2 teaspoons cinnamon
- 1 teaspoon vanilla extract
- 1 teaspoon nutmeg
- 4 tablespoons spiced rum
- 5 tablespoons demerara sugar
- ½ cup fresh raspberries
- Icing sugar, to dust
- Thickened cream or ice-cream to serve
Step 1 Prepare the barbecue for indirect cooking over medium to low heat (as close to 180°C as possible). If using a Weber Q barbecue, set up your barbecue with a convection tray and a trivet.
Step 2 Lay the croissants in a Weber large casserole dish.
Step 3 In a large jug, mix together the eggs, cream, milk, cinnamon, vanilla, nutmeg, rum and sugar. Pour mixture over the croissants. Using a spoon, press the croissants into the liquid. Scatter the raspberries on top.
Step 4 Bake the pudding over indirect medium-low heat, without the casserole dish lid, for 30 to 40 minutes or until golden and just cooked through.
Step 5 Remove the pudding from the barbecue, dust with icing sugar and serve with cr