Ingredients

The following ingredients have 5 Servings
  • 6 stale croissants (medium sized)
  • Macabella Crunch for spreading
  • 2 large eggs
  • 50 g caster sugar
  • 1 tsp vanilla bean paste or extract
  • 400 ml semi-skimmed or full fat milk
  • Icing sugar to dust (optional)

Instruction

  • Butter a 20cm square oven proof dish.
  • Side slice the croissants and spread one side with a generous layer of Macabella Crunch.
  • Sandwich the croissants back together and cut each into 3 equal sized pieces.
  • Place the croissant pieces into the dish with some of the cut surfaces showing, packing them in tightly in a single layer.
  • Place the eggs into a large bowl and beat.
  • Add the caster sugar, vanilla bean paste/extract and milk and beat again until well combined.
  • Pour over the croissant pieces and use a fork to fully immerse them in the milky mixture.
  • Leave to soak for 15 minutes at room temperature.
  • Preheat the oven to 180ºC.
  • Place the dish on the bottom shelf of the oven and bake for 30 minutes.
  • Dust with icing sugar if wished and serve with cream, ice cream or custard.