Bread and Butter Pudding

• 12 croissants
• apricot jam
• butter
• 2 teaspoons cinnamon
• 100 g raisins
• 100 g almonds
• 30 ml dark rum
• 1 liter whole milk
• 500 ml cream
• 12 eggs
• 1 cup sugar
• 60 ml vanilla essence
• 2 teaspoons maple syrup

1. Cut the croissants open and smear a thick layer of butter and apricot jam on them.
2. Add the raisins and dark rum in a bowl.
3. Microwave them for 1 minute on high until the dark rum is absorbed by the raisins.
4. Mix the custard mixture together.
5. Put the croissants in an oven baking dish.
6. Sprinkle the almonds, raisins and cinnamon over the croissants.
7. Then add the custard mixture.
8. Let it stand for about 5 minutes.
9. Then cover the baking dish with foil and bake for about 30-45 minutes at 350F.
10. Serve hot with a dollop of cream or ice cream.
11. Note: You can always and some chocolate chips or caramel chips for variation.

croissants, apricot, butter, cinnamon, raisins, almonds, rum, milk, eggs, sugar, vanilla, maple syrup

Taken from www.food.com/recipe/bread-and-butter-pudding-223678 (may not work)