Apelsinblom och ros-pudding
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Apelsinblom och ros-pudding

BBC Good Food Magazine-läsaren Alicia Saad delar sin recept på croissant smör och brödpudding med en mellanöstlig twist

⏱️60 min
🍽️6 portioner
2.5
🇬🇧 Brittisk🍰 Dessert

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⏱️ Äggklocka
  1. 1
    Heat oven to 180C/160 fan/gas 4. Tear the croissants into chunks and place in a 22cm round pie dish. Sprinkle over the orange blossom water and rose water, and scatter over the raisins. In a small pan, bring the cream and milk to the boil. Tip this over the chocolate chunks in a bowl and leave to stand for 1 min.
  2. 2
    Meanwhile, whisk together the eggs, sugar and lemon zest. Stir the milk and cream to dissolve the chocolate, then gradually pour over the egg mixture while whisking. Pour over the croissants to soak them completely. Cover with cling film and leave to soak for at least 30 mins. Bake for 40-45 mins until golden, puffed up and the custard has set. Lightly dust with icing sugar and serve while still warm.