This recipe is so adaptable you could use anything you have in the cupboard. .
Preheat oven to 180 and make a start on your custard.
In a medium bowl whisk together the eggs, yolk, sugar, milk, vanilla extract and cinnamon then set aside.
Cut croissants into 2cm ish chunks and spread evenly around your baking dish. I've used a large round pie dish with deep sides (24cm in diameter and roughly 7.5cm tall).
Next add the blueberries (fresh or frozen) and chocolate to the croissants. If you're including nuts add them here. Dot the butter around the dish.
Pour the custard mixture over the croissants and let stand for 10 minutes to let it all get accquainted and shake hands.
Bake for 35-40mins or until you've reached a deep golden crust and custard has firmed up.
Serve warm with lashings of gelato!
When you've got knots in your stomach from all the decision making you're about to make or have just made, it's 5am and neither you nor the dog can sleep. This is that pic from narrow neck beach when the tide it out you can meander on to the next bay.Read more
These muffins are delightful. They're moist, they're not too sweet and full of blueberries!Read more
I've been testing out my new dehydrator. it's such a useful tool to have in the kitchen. You can dry fruit & veg before they go off. A ready snack or treat for the lunchbox.Read more
Hello Ewe Buttermilk gives this cake a crunchy crust with a wonderfully moist interiorRead more
An Italian classic in its most simple formRead more
In my work I get to exercise my creative freedom which sometimes doesn't turn out how I'd imagined, but yum or yuck it's a journeyRead more
Sourdough and Vanilla Gelatto?! You have to trust us, its amazing!Read more
Hello Ewe chocolate gelato makes a fancy dessert when teamed up with shards of smashed gingernutRead more
A lovely soft lucious creamy dish perfect for any seasonRead more