Cranberry & Custard Danish Bread & Butter Pudding
Seasonal inspiration starts here!
| 4 | Rich’s® Cranberry & Custard Danish Swirls, baked |
| 1 tbsp | Butter |
| 20 g | Dried cranberries |
| 2 | Eggs, beaten |
| 80g | Granulated sugar |
| ½ tsp | Vanilla essence |
| ½ tsp | Cinnamon |
| 250 ml | Full cream milk |
- Pre-heat the oven to 140°C.
- Grease a small oven-proof dish.
- Cut the baked Danish Swirls in half. Place in an oven proof dish.
- Sprinkle with cranberries.
- Combine the eggs, sugar, vanilla essence, cinnamon and milk.
- Pour the custard over the Danishes, saturating well.
- Bake for 45-50 minutes, until custard is semi set.
- Serve hot or cold with crème or ice-cream.
