Ingredients

Steps

• Heat cream, vanilla pod, seeds, and cinnamon in a saucepan until simmering.
• Remove the vanilla pod and discard.
• Whisk egg yolks and icing sugar together in a large bowl.
• Whisk the egg mixture into the cream and cook gently until thickened.
• Place sliced croissants into a greased microwaveable dish.
• Pour the custard over the croissants and microwave on high for 2.5 minutes.
• Melt the redcurrant jelly in a small saucepan over gentle heat.
• Brush the pudding with jelly and dust with icing sugar to serve.