Croissants have long been a breakfast staple - and for good reason.
Now, you can take those buttery, flaky pastries to the next level by baking them into a pudding that, paired with blueberries, is the perfect breakfast dish.
Blueberry pudding
Serves 6
Ingredients
- 4 croissants
- 175g frozen blueberries
- 50g caster sugar
- Zest and juice of 1 lemon
- 5 medium British Lion eggs
- 300ml whole milk
- Flaked almonds
- Icing sugar to dust
Method
- Preheat the oven to 200°C/180°C fan/gas mark 6.
- Lightly oil a 1.2ltr ovenproof dish.
- Diagonally slice the croissants vertically into 5-6 pieces. Mix the blueberries with the sugar and lemon zest.
- Arrange the croissant slices and blueberries in two layers in the dish. Drizzle over the lemon juice.
- Beat the eggs and milk together and pour over the croissants.
- Leave to soak for 5 minutes, pushing them down with a fork as they soak up the liquid.
- Scatter over the almonds and bake for 25-30 minutes or until the top is golden and the mixture all puffed up.
- Carefully remove from the oven, and leave to cool for 5 minutes. Dust with icing sugar and serve warm or cold.
