For 16 years, Sarah Glover has made a career as a chef in Tasmania, Sydney and New York. These days she is rarely found in a kitchen—the outdoors is where she applies her trade now. Her work has been published through her cookbook, "Wild Adventure," and featured in Cherry Bomb, New York Times, and Delicious Magazine.
Caramelized Maple Walnut Croissant Pudding
A Taste of Wild - Tasmania
RV-friendly recipes that will take your road cuisine to the next level. Sarah Glover, Australian chef and cookbook author, shares her genius take on delicious meals you can make wherever you go. Follow along as she shares delightful meals, breathtaking views of Tasmania and a taste of the wild.
Caramelized Croissant Pudding with Maple Walnuts Recipe
When you’re road tripping, it’s hard to know exactly what food you’re going to find. I often pack a few essentials and then add to my stock along the way. If you’re like me and love to treat yourself to croissants but don't have time to eat them in their prime, this recipe is the perfect way to enjoy them. The extra butteriness of croissants will make my version of a bread and butter pudding your new family favorite.
- 2 eggs
- 1 cup milk
- 1/2 cup whipping cream
- 1/4 cup soft brown sugar
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- 2 croissants
- 1/2 cup butter, melted
- 1/2 cup walnuts
- 1/4 cup pure maple syrup
- Whipping cream to serve
- 1 Medium mixing bowl
- 2 Cast-iron frying pan
Preheat your oven to 350°F. Grease a medium cast-iron frying pan with butter. You can also make this over an open fire using a Dutch oven.
Whisk the eggs, milk, cream, brown sugar, vanilla and cinnamon in a bowl.
Tear the croissants into small pieces and dip in the melted butter, then arrange in the frying pan, making sure all the edges of the croissants face upwards. The more points, the crispier the result.
Pour the egg mixture evenly over the croissant pieces. Sprinkle with the walnuts, then drizzle the maple syrup over the top. Place in the oven or over the fire and cook for 15–20 minutes or until the custard is firm and cooked through.
Serve hot or cold. And don’t forget to pour over lots of cream when you are ready to devour it. I save any leftovers in the fridge to have with my morning coffee.