Photography by Will Heap
Is it a pudding? Is it a cake? Is it breakfast? When it tastes as good as this, who cares!
Serves 8
4 eggs
150g caster sugar
1 tsp vanilla extract
½ tsp almond extract
550ml whole milk
6 stale croissants
75g flaked almonds
1 tsp demerara sugar
Handful raspberries
Icing sugar, for dusting
Cream, to serve
1 Preheat the oven to 180C/Fan 160C/ Gas 4. Meanwhile, whisk the eggs, sugar, vanilla and almond extract together, then slowly add the milk.
2 Grease a 23cm round dish with butter. Slice each croissant into four and arrange in the dish.
3 Pour the custard mix over slowly, allowing it time to soak into the croissants.
4 Sprinkle the flaked almonds and demerara sugar evenly over the top then bake for 30 mins (or longer if the custard is still very wobbly).
5 To serve, scatter with raspberries and dust with icing sugar. Delicious served with cream.
This recipe is taken from our July issue’s feature, Messing About in Boats, a menu for a riverbank picnic. It also includes recipes for Roast Cauliflower, Turmeric Yogurt & Pickled Shallots; Beetroot Houmous; Nutty Seeded Malty Loaf Thins; Sausage Rolls; Cheese Straws Two Ways; Pea & Mint
and Sweet Potato Falafels and Orange & Pomegranate Water. The recipes and photography are by Will Heap.
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