Almond Croissant Bread and Butter Pudding

Method

1. 1
   Make the custard: Heat the milk and double cream together until just steaming. In a separate bowl, whisk together the 5 large eggs, 3 egg yolks, 240g caster sugar, vanilla seeds, and a pinch of fine sea salt until smooth. Gradually whisk the warm dairy mixture into the egg mixture until combined.
2. 2
   Make the frangipane: Beat 100g softened butter and 100g icing sugar together until pale and fluffy. Gradually beat in 2 eggs and 1 teaspoon vanilla extract until fully incorporated. Fold in 100g ground almonds, 25g plain flour, and a pinch of salt until just combined.
3. 3
   Preheat the oven to 180°C (350°F).
4. 4
   Cut the stale croissants into slices (about 4 pieces each). Arrange the croissant pieces messily in a 9-inch (23cm) baking dish or steel pan.
5. 5
   Pour the custard over the croissant pieces. Dollop the frangipane evenly over the top until well covered. Sprinkle generously with the flaked almonds.
6. 6
   Allow the pudding to soak for 30 minutes before baking. This step is essential for the croissants to absorb the custard properly.
7. 7
   Bake for 40–45 minutes, until the liquid has been absorbed and the top is golden and crispy.
8. 8
   Serve immediately if you prefer your bread and butter pudding warm.