Bread and butter pudding but with a Vimto® twist.
This recipe from @elmint is an absolute winner for those pastries that got to the end of the week unused. They're sat by the bread bin, looking lonely and slightly stale. What better use for them than baking them into a delicious croissant and butter pudding. The best part is this recipe actually works better with older croissants — they’re less flaky and messy.
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Ingredients
- 20 g low-fat butter - at room temperature
- 3 reduced-fat croissants
- 3 egg whites
- 1 scoop Vimto® clear whey
- 1 tsp Vanilla Flavdrops
- Handful frozen mixed berries
- 100 ml oat milk
Instructions
- First, use the butter to coat the insides of a pudding dish.
- With a sharp knife or scissors, cut the croissants into chunks. Spread them out in the dish.
- Sprinkle frozen berries over the croissant chunks.
- To make the custard mix, beat the egg whites and Clear Whey in a shaker, add a splash of milk and continue mixing.
- Pour the mixture over the croissants.
- Bake for 20 minutes on gas mark 7/200C fan oven.
- Leave to cool for 10-15 minutes before serving. Eat straight from the dish or dust with icing sugar or melted Protein Spread for an extra treat.
Emily is studying Business Management & Marketing at the University of Birmingham and is currently on her intern year. She has a keen interest in both writing and fitness, so is happy she can now combine the two. She likes to spend time with her friends, both in & out of the gym.
