Peer and Croissant Pudding
Total time
Author: Athena
Yield: rectangular moudl with dimensions 30x12x6cm
- 12 small sized plain croissants (267 gr)
- 2 medium sized peers (264 gr)
- 25gr brown sugar
- 1½ tbsp lemon juice (4gr)
- 7 eggs
- 200gr milk
- 20gr maple syrup
- for the glaze
- 220gr buttermilk
- 70gr maple syrup
- Chop the croissants in small pieces
- Wash the peers, dry them and also cut them in small pieces
- In a bowl mix the sugar and lemon with the pear pieces
- In a another bowl beat the eggs and stir in the milk and maple syrup
- Spread the croissant and pear cubes in a rectangular baking mould.
- Pour a little of the egg mixture and keep on layering until the mould is full.
- Finally pour the rest of the egg mixture, cover with a plastic wrap and refrigerate for at least 20 minutes (preferably a whole night)
- Preheat the oven at 180 degreed Celsius
- Remove the wrap, cover with aluminium foil and bake for about 60 minutes.
- In a bowl mix the buttermilk with the maple syrup
- Let the pudding cool just for a few minutes and serve with the glaze
Maple syrup may be replaced with honey (the taste will be different)
Initial recipe
here Recipe by Craft Cook Love at https://www.craftcooklove.gr/en/2018/11/croissant-pear-pudding.html
3.4.3177