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Croissant, Fig & Ricotta Bread Pudding

Serves: Makes 6 servings

Ingredients:

  • 200ml milk
  • 200ml cream
  • 1 vanilla pod, split, beans scraped
  • 6 large (400g) day-old croissants
  • ½ cup (160g) fig jam
  • ½ cup (95g) dried figs, diced
  • ¼ cup (60ml) maple syrup
  • 3 eggs
  • ½ cup (110g) sugar


PRESSURE COOK: 50kPa / 15 min / Natural

Procedures:

Heat milk, cream and vanilla bean until hot but not boiling. Remove from heat, discard vanilla bean and let cool.

Slice croissants in half lengthwise 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- to 1½-Liter 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.

by Breville

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