This is a wonderful pound cake that I make for special picnics. I love the inclusion of the fresh apples and cinnamon but the streusel top is the best part.
Raspberry Croissant Bread and Butter Pudding
Now that pre-made croissants are becoming easier to get it isn’t unexpected to find some making it to the campsite, should you have any left laying around this makes a great dessert or sweet brunch.
This recipe uses raspberries but it can be swapped for any fruit you have with you or can forage in the area.
Although this can easily be eaten alone, it also goes well with bacon, cream or additional maple syrup.
1 punnet of raspberries
1 teaspoon plain flour
1 individual tub raspberry yogurt
1/4 cup maple syrup
10 inch Dutch oven
Preheat the Dutch oven to 350 degrees F (180 degrees C).
Cut the croissants into quarters.
Dust the raspberries with the flour, then stir to ensure an even coating.
In a bowl whisk together the eggs, yogurt, and maple syrup.
Into the hot Dutch oven place the croissants across the bottom in a single layer. Scatter the raspberries across the top, then pour in the egg mixture.
Cook the bread and butter pudding for 30 minutes then remove the lid. Check the progress of cooking, stir in the raspberries if sitting on top. Continue to cook with the lid on for another 30 minutes.
After the 30 minutes take off the lid and serve. If not yet cooked continue to cook until cooked through.