An Easter Treat: Bread and Butter Lune Croissant Pudding

Bread and Butter Lune Croissant Pudding with Labne, Blackberry Compote and Granola Crumble

Ingredients

• 6 one-day-old Lune croissants
• 4 eggs
• 2 cups milk
• 1 tsp vanilla paste
• 2 tbsp caster sugar
• 1 tbsp of butter
• Vanilla sugar
• Labne or yoghurt

Method

1. Tear the croissants roughly and arrange the pieces in a greased and lined loaf tin.
2. Meanwhile, whisk eggs, milk, vanilla and sugar in a bowl. Pour the egg mixture over the croissants and let stand for at least 1 hour, to allow the croissants to soak up the liquid.
3. Preheat the oven to 160°C. Bake pudding for 45 minutes, or until a skewer inserted comes out clean.
4. Leave to cool before turning out of the tin.

Blackberry Compote

Ingredients

• 1kg frozen blackberries
• 100g sugar

Method

1. Mix together in large bowl.
2. Cover tightly with cling film.
3. Place over double boiler for an hour.
4. Strain the berries, reserving the liquid.

Granola Crumble

Ingredients

• 3 cups Murray River Organics muesli
• 75g self-raising flour
• 75g plain flour
• 60g desiccated coconut
• ½ cup raw sugar
• 160g butter
• 90g golden syrup
• 2 tbsp boiling water
• ½ tsp bicarb soda

Method

1. Combine muesli, sifted flours, coconut and raw sugar in a bowl.
2. Melt butter and golden syrup in the microwave (60 seconds to start, then 30 second intervals until completely melted) and stir to combine.
3. Dissolve bicarb soda in boiling water and add to the butter and golden syrup mix.
4. Add wet ingredients to dry ingredients and stir well until combined. Sprinkle mixture in small, granola-like crumb onto a baking tray.
5. Bake until deep golden, around 8 minutes. After baking, break up into small uneven crumbs. Leave to cool at room temperature.

To Assemble

1. French toast your pudding: melt a generous knob of butter in a non-stick frying pan over medium heat.
2. When the butter starts to foam, add a thick slice of the pudding to the pan, turning and cooking on all sides until golden. Dust with vanilla sugar.
3. To serve, place the pudding on a plate, dollop on a tablespoon or two of labne or yoghurt, and a tablespoon of blackberry compote.
4. Drizzle with the reserved blackberry cooking liquid, scatter with a tablespoon or two of granola crumble and serve.

Enjoy!