Upside Down Pine Coconut Bread and Butter Pudding

• Spice syrup for pineapple:
• 1 cup of caster sugar
• 1 ½ cups of water
• 2x star anise
• 2x cardamom pods (crushed)
• ½ a pineapple (peeled and thinly sliced into rounds)
• Coconut custard:
• 150g of coconut milk
• 150g of coconut cream
• 3 whole eggs
• 1/3 cup of castor sugar
• 8-10 croissants (cut in half lengthways)
• 100g of butter (melted)

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1. Place all the syrup ingredients into a saucepan and bring to a boil. Once boiling, turn down to a simmer and reduce by ¼ in volume. 2. Peel your pineapple with a knife, and place it on its side to slice into thin rounds. Cut these rounds into halves. Place into your reduced sugar syrup. Set aside for assembly. 3. To make your custard, simply whisk your whole eggs and sugar until pale, then add your coconut cream and milk. This will be cooked when baked in the Opti-Grill. 4. Line the base of your Opti-Grill tray with baking paper and place your pineapple in overlapping layers. Then gently place your croissants until the tray is full, ensuring not to disturb the pineapple layers. 5. Evenly pour your melted butter over the croissants, followed by the custard. Bake at 180C for 45 mins or until custard is just set. 6. Take your baking tray out of the Opti-Grill and rest for 30mins. Flip onto a plate and remove the baking paper. Use the remaining sugar syrup to glaze the pudding and serve.