Croissant bread and butter pudding recipe
Ingredients
- 50g unsalted butter
- 7 medium croissants, halved lengthways and widthways
- 50g sultanas
- 50g ready to eat dried figs, roughly chopped
- 50g ready to eat dried apricots, roughly chopped
- 300ml full-fat milk
- 300ml double cream
- 5tbsp caster sugar
- 75ml Baileys
- 4 medium eggs, lightly beaten
- 2tbsp apricot jam
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