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Marmalade Croissant Pudding

From: gourmettraveller.com.au
SERVES 4

4 plain croissants, halved
50 gm softened butter
For spreading:
marmalade or jam of your choice
300 ml pouring cream
100 ml milk
Scraped seeds of 1 vanilla bean
Finely grated rind of 1 orange
3 eggs
1 egg yolk
90 gm caster sugar
To serve:
pure icing sugar, for dusting and vanilla ice-cream (optional)

Preheat oven to 170C and preheat grill to high. Place croissants cut-side up on a baking tray and grill until toasted (1-2 minutes). Cool slightly, then spread with butter and a little jam.

Bring cream, milk, vanilla seeds and orange rind to the simmer over medium-high heat. Whisk eggs, yolk and sugar in a bowl to combine, then pour into cream mixture and whisk until thickened. Remove from heat.

Coarsely tear croissants into large pieces and arrange in 4 buttered and sugared 400ml ramekins. Pour cream mixture into ramekins, stand for 5 minutes to soak, then bake until set and golden (10-15 minutes). Serve hot, dusted with icing sugar and with vanilla ice-cream.