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Bread & Butter Pudding
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Lancewood Bread & Butter Pudding

Ingredients

230 g LANCEWOOD® Medium Fat Plain Cream Cheese
125 ml cream
250 ml full cream milk
3 large egg(s)
180 ml light brown sugar
5 ml cinnamon
5 ml vanilla essence
4 large croissants  (day old), sliced 
250 ml sultanas  or raisins (or mixed citrus peel if preferred) 
125 ml melted butter , divided in 2
icing sugar  for dusting 
butter  for greasing 

Method

Preheat the oven to 180°C. Generously grease a 30 cm x 20 cm x 5 cm deep baking dish with butter.

Beat the cream cheese and cream together until well combined.

Beat the milk, eggs, sugar, cinnamon and vanilla together. Add in a thin stream to the cream cheese mixture while beating continuously.

Arrange the croissants in the prepared dish overlapping slightly.

Sprinkle the raisins or sultanas over and in between the slices.

Pour the cream cheese mixture over and leave to stand for 10 minutes.

Pour half of the melted butter over the pudding.

Bake for 30 – 35 minutes until golden and crispy and set on top, but still slightly wobbly in the centre.

Brush with the remaining butter. Dust with icing sugar.

Serve with a generous dollop of mascarpone.

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