Each week on C.I.G.A.R.E, you will be treated to some of South Africa's top chefs preparing the most amazing meals for all sorts of occasions. Episode 4 brings us the chef from...The Chef...a quint little bakery in Auckland Park, Johannesb. Stuart McClarty definitely knows how to entice ones inner child, dangling sugar coated pastries and chocolate filled guilty pleasures in front of us constantly. This is the dish he had us salivating over.

Bread & Butter Pudding.

Ingredients :  Serve 6

• Almond Croissants (bread) 1.5 per bowl
• 8 Eggs
• 1 Litre of cream
• Sugar to taste (Stuart believes you should never measure your sugar. Add until your sweet-tooth is satisfied)
• Cinnamon

Method:

1. Take out adequately sized 6 soup bowls.
2. Cut and place the croissants in the bowls, filling about 3/4 of the bowl.
3. Mix the eggs, cream, cinnamon and sugar together in a mixing bowl.
4. Pour mixture over the croissants(bread) making sure that it is well covered.
5. If you enjoy raisins, feel free to sprinkle some over the top of your dish before placing it in the oven.
6. Place in the oven at 180 degrees Celcius and bake for 30 to 40 minutes.
7. Take out, dust with icing sugar, eat and enjoy.

As easy as that! A delictable dish that you can impress guests with...or just indulge in yourself.