This recipe uses the Breville Fast Slow Pro™ - The Combination Pressure and Slow Cooker That Knows The Time, Temperature and Pressure Different Foods Need.
Ingredients
200ml milk
200ml cream
1 vanilla pod, split, beans scraped
6 large (400g) day-old croissants
1/2 cup (160g) fig jam
1/2 cup (95g) dried figs, diced
1/4 cup (60ml) maple syrup
3 eggs
1/2 cup (110g) sugar
Method
For best results, use Breville's Fast Slow Pro™ combination pressure and slow cooker
Heat milk, cream and vanilla bean until hot but not boiling. Remove from heat, discard vanilla bean and let cool
Slice croissants in half length ways and spread fig jam thickly over one half; sandwich together again and cut each croissant into thirds. Arrange half of the croissants inside a 1-1.5L ceramic dish that fits inside the cooking bowl
Sprinkle half of the figs evenly over croissants and pour over half of the maple syrup. Repeat with remaining croissants, figs and maple syrup
Whisk the eggs and sugar together until pale and creamy. Whisk in cooled milk mixture. Pour over croissants and let sit for 10 minutes so croissants absorb liquid
Place trivet inside cooking bowl and pour 1 cup (250ml) of water into bowl. Cover dish with foil and place on trivet
Select PRESSURE COOK or SLOW COOK PUDDING
When cooking has completed, carefully remove dish from pressure cooker. Let stand for 5 minutes before serving
