Try this delicious recipe for gingerbread and creamy butter pudding today.
Preheat oven to 180°C (160 fan forced).
Combine the milk, cream, orange zest, eggs, cinnamon and marsala.
Tear the croissants and gingerbread loaf and layer into a 2L (8-cup) baking dish.
Pour over the cream mixture. Set aside for 30 minutes to infuse. Scatter over the brown sugar then bake for 35 minutes or until custard is set and top is golden.
Rest for 15 minutes. Serve dusted with icing sugar and serve warm with ice cream.
Nutritional analysis per serving (6 servings)
Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.
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