Croissant, Fig and Ricotta Bread Pudding

Croissant, Fig and Ricotta Bread Pudding
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Recipe by: Breville
breville.com.au
Average: 4 (2 votes)
45 Collected
Difficulty
Easy
Category
Cuisine
Prep:  15 mins
Cook:  Pressure Cook: 15 mins OR Slow Cook: 2 hours (LO)
Serves:  6
This recipe uses the Breville Fast Slow Pro™ - The Combination Pressure and Slow Cooker That Knows The Time, Temperature and Pressure Different Foods Need.

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Croissant, Fig and Ricotta Bread Pudding
Ingredients:
Method:
  1. For best results, use Breville's Fast Slow Pro™ combination pressure and slow cooker
  2. Heat milk, cream and vanilla bean until hot but not boiling. Remove from heat, discard vanilla bean and let cool
  3. 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
  4. Sprinkle half of the figs evenly over croissants and pour over half of the maple syrup. Repeat with remaining croissants, figs and maple syrup
  5. 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
  6. Place trivet inside cooking bowl and pour 1 cup (250ml) of water into bowl. Cover dish with foil and place on trivet
  7. Select PRESSURE COOK or SLOW COOK PUDDING
  8. When cooking has completed, carefully remove dish from pressure cooker. Let stand for 5 minutes before serving

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