Cherry croissant bread and butter pudding

Method

• step 1

  To make the cherry filling, put the sugar in a pan with 3 tbsp of water. Heat until the sugar has melted, then bring to a simmer and cook for 5 mins. Stir in the cherries and cook for another 5 mins. Stir in the preserve and almond extract.

• step 2

  To make the almond filling, beat together the butter, sugar, ground almonds and almond extract using an electric whisk.

• step 3

  Heat the oven to 180C/160C fan/gas 4. Heat the cream and milk in a pan until just below simmering. Briefly whisk together the eggs, caster sugar and vanilla extract in a heatproof bowl. Pour a little of the hot cream mixture into the egg mixture, and whisk well. Pour in the remaining cream mixture and whisk again to combine.

• step 4

  Spread the almond filling over the bases of the croissants, spoon over 4-5 of the cherries, then sandwich with the croissant tops. Arrange in a deep baking dish or casserole dish that they fit fairly snugly into. Pour over the custard and leave to soak for 10 mins. Sprinkle over the flaked almonds and bake for 30 mins until the custard has set and the tops are crisp. Spoon over the rest of the cherries, dust with icing sugar, if using, and serve warm with ice cream.