Croissant and Grape Bread-and-Butter Pudding

Serves 4

4 purchased croissants

11/2 cups small seedless red grapes

1 cup purchased vanilla custard

3 eggs

2 tbsp caster sugar

1/3 cup dessert wine

1 tsp vanilla extract

2 tbsp demerara sugar

1 Preheat oven to 180˚C. Grease 4 x 1¼ cup-capacity ovenproof dishes. Roughly chop croissants and place into prepared dishes with grapes. Whisk custard, eggs, sugar, wine and vanilla in a bowl. Pour mixture over croissants and stand for 30 minutes 
to allow croissants to absorb custard.

2 Sprinkle sugar over puddings. Place dishes in a large roasting pan and pour in enough boiling water to come halfway up the side of dishes. Bake for 25-30 minutes 
or until custard is set. Serve.