Chef Mark's Croissants Bread & butter pudding

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Ingredients

• 7pc Croissants - sliced in half & lightly toasted (can be day old)

• 2cups Cream

• 1cup Fresh Full Cream Milk

• 6pc Egg Yolks

• 2pc Whole Eggs

• 1cup Sugar Caster

• 10pc Sliced Dry Apricots

• 6pc Sliced Dry Figs

• 6pc Sliced Prunes

instructions

1. Boil cream and milk with dried fruits (strain fruits)

2. Whisk egg yolks with whole eggs and sugar

3. Lay half croissants in cake tin and sprinkle with some dried fruit

4. Mix yolks mixture and cream mixture together

5. Lay other half croissant into tin and pour over the custard, top with rest of dried fruit

6. Bake in a hot water bath, cover with foil for 1 hour at 170 degrees celsius

7. Serve hot or cold