Charred stone fruit bread-and-butter pudding

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(PHOTO: Supplied)
(PHOTO: Supplied)
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  • 5 - ripe nectarines or peaches, halved and stones removed
  • 5 - ripe nectarines or peaches, halved and stones removed
  • 100g - butter, melted, plus extra for greasing
  • 6 - medium croissants, torn into pieces
  • 4 - large eggs
  • 75g - castor sugar
  • 5ml - vanilla essence
  • 125ml - full-cream milk
  • 250ml - fresh cream
  • 60ml - smooth apricot jam, melted
  • 2,5ml - ground cinnamon
  • - TO SERVE
  • - vanilla custard

1. Bread-and-butter pudding Arrange the fruit halves on a baking tray and lightly brush with some of the melted butter.

2. Grill on high heat until the edges just start to blacken. Alternatively, char on a flip grid over hot coals. Set aside.

3. In a butter-greased pan, arrange the croissant pieces and the fruit halves, and drizzle with the remaining melted butter.

4. Whisk together the eggs, the castor sugar and the vanilla essence until smooth and combined.

5. Add the milk and cream to the mixture, whisking continuously.

6. Once combined, pour the mixture evenly into the pan, taking care to pour it in between the croissant pieces.

7. Set aside for 20 minutes for the croissants to absorb the liquid.

8. In the meantime, preheat the oven to 180°C.

9. Bake the pudding for 30 minutes until the egg mixture is set.

10. Remove the pan from the oven, brush the top with the melted apricot jam and sprinkle with cinnamon. Turn the oven to grill and return the pan to the oven to caramelise the top for a few minutes until golden (carefully watch this as it can easily burn).

11. To serve Serve with vanilla custard.

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