STEP 1Preheat oven to 180 ° C (thermostat 6).
STEP 2If they are not already cut, cut the candied fruit into small cubes. Dip them with the raisins in a bowl garnished with rum.Book for 30 minutes.
STEP 3In a salad bowl, divide the stale and crumbled croissants. Add 30 g butter in small cubes.
STEP 4In a saucepan, bring the milk to boil with the caster sugar and sprinkle the crumbled croissants.
STEP 5Add the candied fruits and raisins previously drained. Mix and crush the mixture with a fork.
STEP 6In a bowl, whisk together the eggs and omelette. Pour over the English pudding batter and mix well. Add the nutmeg and cinnamon powder and stir again.
STEP 7Butter a pudding or charlotte pan and sprinkle with flour. Pour in the English pudding paste and fill the dish until ¾.
STEP 8Cover the baking tin with parchment paper and place in a bain-marie dish.
STEP 9Bake the English pudding for 1 hour.
STEP 10Serve the English pudding as warm as cold, accompanied by a beautiful vanilla custard.
ENJOY !!!!