Saturday, 22 January 2011

Lunch, Rosies Soup & Bread Pudding

Remember my liver and onions post from yesterday? The left over sauce, vegetables and a tin of peas, blended together, a fresh baguette, perfect winter warming soup.

For this recipe I have used croissants, but is just as good for bread or bread and butter pudding, the drier the bread the better it will absorb the custard, I only used sultanas but you can add any fruit you like, but dried fruits should be mixed in to stop then from going drier or even burnt.

The bag of stale bread I bought yesterday for the poultry, I broke the croissants up into small chunks. For the custard, mix together 5 eggs, 500ml milk, 30gms of sugar and a few drops of vanilla essence. Put the croissants into a pie dish, pour over the custard mix, squeeze the croissants and custard together so the croissants adsorb the the moisture, sprinkle with sultanas then leave for 10 - 15 minutes while you heat the oven to 200c, then bake, about 45 minutes till golden brown.

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