Raisin Crescent Bake

Ingredients

• 500 ml milk
• 8 old-fashioned crescents (corners)
• 4 eggs
• 1 vanilla pod
• 70 g butter
• 70 g sugar
• 1 tsp lemon zest
• 60 g raisins
• 50 g breadcrumbs
• butter (for the pan)
• breadcrumbs (for the pan)
• powdered sugar (for dusting)

Instructions

1. 1.

   Preheat the oven to 180°C.

2. 2.

   Warm the milk slightly in a pot. Slice the crescents into thin rounds, place them in a bowl and pour the lukewarm milk over them. Separate the eggs; split the vanilla pod lengthwise and scrape out the seeds. Whisk the butter until frothy, then gradually add the yolks, sugar, vanilla seeds, lemon zest, raisins, and breadcrumbs. Pour this mixture over the soaked crescents and fold gently to combine. Beat the egg whites stiffly and fold them into the batter as well. Grease a baking dish and line it with breadcrumbs, then pour in the crescent batter. Bake in the preheated oven for about 30 minutes until golden brown. Remove from the oven, let cool slightly, and dust with powdered sugar.