This Croissant Bread and Butter Pudding is a twist on a delicious classic. Made with delicious buttery croissants, homemade custard and chocolate chips.
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Classic Bake
Bread and Butter Pudding is such a classic dessert. It is up there with Jam and Coconut Traybake, Buttermilk Scones, Sticky Toffee Pudding and so many more.
I have already posted an Easter twist on Bread-and-Butter Pudding with my Hot Cross Bun Bread and Butter Pudding; this Croissant Bread and Butter Pudding is my winter take on the dessert.
Croissant
So, I used eight small plain croissants, but the beauty of this dessert is it is so easy to customise. You could use flavoured croissants like almond or chocolate. You could also use larger croissants, the croissants I used came in a pack of 10 and I used six in this recipe.
Depending on the size of your croissants and of course, your baking dish this recipe will work with more or less croissants.
Butter
So, in a traditional bread and butter pudding the bread is coated in a thin layer of butter. With the croissants, I split them in half horizontally and spread unsalted butter on both halves before putting them into my baking dish.
Custard
To make the filling of the pudding you must use whole milk and full-fat double cream. These need to be warm but not boiling.
You could do this in a saucepan over a low/medium heat, this way you have more control over the temperature, otherwise, you could pop them into the microwave at 20-second intervals.
The milk and cream should be warm. There isn’t an exact temperature I normally go with when I can see steam coming from it.
Related Recipies
Hot Cross Bun Bread and Butter Pudding
If it is boiling it will cook the eggs and we don’t want a scrambled egg mixture.
While the milk and cream mixture is warming, in a separate bowl whisk together the eggs and sugar.
I used caster sugar in this recipe, but you could use light brown sugar to give the filling a slightly caramelly flavour.
Pour the mixture over the croissants.
Chocolate Chips
So just like with my Hot Cross Bun Bread and Butter Pudding, I decided to add some chocolate chips. I used milk chocolate but you could use white or dark. You could even leave them out completely or you could swap them out for currants or raisins.
Baking
You will know the Croissant Bread and Butter Pudding is baked as it should be golden brown in colour. The milk and cream mixture should no longer be liquid and should be a bit firmer.
Alternatives
I used milk chocolate chips in this recipe but you could use white or dark chocolate. You could leave them out or swap them for currants or raisins.
I used 6 croissants in this recipe but this will work with more or less croissants.
You could also use a flavoured croissant like chocolate or almond.
Equipment
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Croissant Bread and Butter Pudding
Ingredients
For the Croissant Bread and Butter Pudding
- 6-10 Croissants
- 75-100 g Unsalted Butter
- 250 ml Double Cream
- 250 ml Whole Milk
- 2 Large Eggs
- 50 g Caster Sugar
- 150 g Chocolate Chips
Instructions
To Make the Croissant Bread and Butter Pudding
- Preheat the oven to 180C (160CFan) and grease a large oven dish. Leave to one side.
- Split your croissants in half and butter each side.
- Place them into your oven dish and leave to one side.
- In a bowl whisk together the eggs and sugar and leave to one side.
- Add the milk and cream to a large saucepan and heat over a low/medium heat. The mixture shouldn't be boiling but should be warm. Alternatively, add the cream and milk to a large bowl and pop it into the microwave for 20-second bursts until it is warm.
- Add the milk and cream to the egg and sugar mixture, mixing continuously until it is all fully incorporated.
- Pour the mixture over your Croissants. Sprinkle over some chocolate chips.
- Bake in the oven for 35-40 minutes until the mixture has just set and is golden brown in colour.
- Remove from the oven and leave for 10-15 minutes before serving.
Notes
- This Croissant Bread and Butter Pudding will last for 2 days covered and stored in the fridge.
- This would be delicious served with some custard, fresh cream or ice cream.
