Ingredients
3 croissants, torn into small pieces 1 mango, chopped 3 eggs, lightly beaten ½ cup caster sugar ½ cup cream 1 ½ cups milk 1 teaspoon vanilla essence ice cream, to serve mango curd, to serve (optional)Method
- Preheat oven to 170C. Lightly grease four 1-cup capacity ovenproof ramekins or dishes.
- Divide the torn croissants and chopped mango among the ramekins.
- Whisk together the eggs, caster sugar, cream, milk and vanilla until fully combined and transfer mixture to a large jug. Pour over the croissants and mango then place the ramekins in a baking dish.
- Pour boiling water into the baking dish, coming half way up the sides of the ramekins.
- Transfer to the oven and bake for 35 minutes or until golden and set. If the puddings start to brown too quickly cover the baking dish with foil.
- Allow the puddings to stand for 5 minutes then serve with ice cream and mango curd (optional).
