The boys love croissants. And so the other day when I saw a 4 pack of croissants for $1 – I thought bargain. You see, now that I am on maternity leave I am thinking more about our family budget and how much money we spend on food (seeing as it makes up a significant amount of our weekly budget).
I’ve begun following a few different budget Instagramers and it seems that I need to work on my budgeting game. I have definitely started taking more notice of the specials – especially when cereal is half price.
However, I have noticed that the majority of these Instagramers don’t seem to purchase that much fresh fruit and veggies (which is normally the majority of our shop). I’ve been checking out a couple of different fruit and veggie shops in the area and I think the one opposite St George TAFE is the best for bulk buying.
When I got the croissants home, they were too far gone for breakfast. So I thought that I would turn them into a pudding and I took my inspiration from Sammie’s ‘Nana’s best ever bread pudding’ recipe.
Recipe: Croissant Pudding
- 500g croissants
- 250g sultanas
- 1 tsp cinnamon
- 1 tsp vanilla bean paste
- 2 pears
- 500mls of almond milk
- 3 eggs
- 140g brown sugar
- 100g butter, melted
Blitz the croissants in a food processor until broken down into small chunks then sand add sultanas, cinnamon, vanilla, pear, eggs, brown sugar and butter.
Pour in the milk, then stir or scrunch through your fingers to mix everything well and completely break up the croissants. Then set aside for 15 minutes to soak.
Heat oven to 180C/160C fan forced. Butter and line the base of a 20cm non-stick square cake tin or dish. Bake for 1½ hours until firm and golden, covering with foil if it starts to brown too much.
Have you ever whipped up a recipe from my blog? I would love for you to let me know…So I don’t feel as if I am just writing all this stuff down for nothing… If you choose to whip up one of my recipes , then I would love for you to share it on social media, and don’t forget to use the hashtag #goodfoodweek.
