You will need...
4 croissants or pain au chocolat, cut up into chunks
3 free range eggs
75g organic golden sugar or coconut sugar
1 teaspoon Vanilla essence
Some Little Bread & Butter Sweet Orange Marmalade
or some sultanas or other dried fruit of your choice.
Pre heat your oven to 170 Celsius
Grease 6 large (Texas style) muffin tins ( or ceramic ramikins) and half fill with the shredded croissants. Sprinkle with some marmalade or dried fruit, then top up the tins with remaining croissant pieces.
Whisk together the eggs, cream, sugar and vanilla, and divide this mixture evenly between the tins and press them down slightly so that there are no air bubbles. A little bit of croissant sticking up becomes crispy and is quite nice. Let the puddings sit for about 10 minutes to absorb some of the wet mix.
Bake for approximately 40 minutes or until set.
Sprinkle with icing sugar to serve, best served warm with berry compote and cream!
Enjoy Beth x