Croissant Bread & Butter Pudding

If you haven’t managed to eat all your delicious fresh croissant this recipe is ideal for leftover or stale croissants, although fresh works just as good.

Serves 4

Preparation time

20 min

6 Croissants
250g Milk
250g Double cream
3 Egg yolks
50g light brown sugar
2 tsb Cinnamon
2 tsb Vanilla Extract
30g Chocolate, chopped/pieces

1 Start by roughly chopping the croissant in large chunks and add to an oven proof dish.

2 In a bowl add 3 egg yolks and even quantities of milk and double cream. Whisk together and then add vanilla extract, sugar and cinnamon.

3 Pour the liquid mixture over the croissant and sprinkle with dark chocolate – you can add chopped nuts here too for added crunch.

4 Place the baking dish into a bain-marie (use a larger baking dish and fill with water halfway up the side of your pudding dish).

5 Bake for 25 – 30 minutes at 180°C

6 Serve warm with ice-cream, whipped cream or custard – or perhaps all three!

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