Bake, the pastry for 5-8 minutes on each side or until it, turns a golden colour.
1 sheet puff pastry
Leave the pastry to cool down for 15 minutes then break it up to medium-sized pieces and put in an ovenproof dish. After that, sprinkle the chopped nuts on top.
In a saucepan, add the milk, heavy cream and sugar over high heat then bring to a boil. Stir from time to time until the sugar dissolve.
5 cups milk, 1 teaspoon vanilla extract, 1 cup heavy cream, 5 tablespoon white sugar
Pour the hot milk over the pastry then add the butter slices on top.
4 butter
Leave the pastry for about 30-40 minutes to absorb some of the milk.
Bake for 30 minutes or until a beautiful golden colour forms on the top.
Notes
You can make this dessert dairy free by using dairy-free milk, such as almond milk, coconut milk or cashew milk.
Add a pinch of cinnamon and dried ginger to the milk.
Instead of nuts, you may add dried fruits.
Instead of granulated sugar, you can use brown sugar or even honey.
To store: This bread pudding can be stored in the fridge for 1-2 days in an airtight container.To freeze: you can freeze it for a whole month or until needed.Reheating: let it thaw in the fridge overnight, then reheat in the oven or microwave.