6 Serves
93 Mins
Preheat your oven to 190°C and prepare the baking dish by lightly greasing it.
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Vitamin E
2 mg / 15 mgVitamin K
15 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
1 mg / 1.3 mgVitamin B3
4 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
1 µg / 2.4 µgFolate
72 µg / 400 µgCalcium
180 mg / 1,300 mgIron
2 mg / 18 mgMagnesium
52 mg / 420 mgPhosphorus
218 mg / 1,250 mgPotassium
322 mg / 4,700 mgSodium
363 mg / 2,300 mgZinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
25 µg / 55 µgFiber
2 g / 28 gSugar
25 g / 50 gSaturated Fat
19 g / 20 gCholesterol
57 mg / 300 mgCaffeine
0 mgNet Carbs
58 gAlcohol
0 gTear the puff pastry into bite-sized pieces and spread them evenly in the baking dish, then toast in the oven until golden brown.
In a saucepan, combine the milk and sugar, heating until the sugar dissolves, then stir in the heavy cream.
Scatter the mixed nuts and raisins over the toasted pastry in the baking dish.
Pour the warm milk mixture over the pastry and nuts, ensuring everything is well soaked, then bake until the top is bubbling and golden brown.
38
g59
g53
g
American
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