Mmmm…. cold days call for bread and butter pudding…..a traditional British pudding and one of my faves…growing up I have had many of these puds and when it was my turn to make this classic dessert I decided to use croissants instead of the bread! What a surprise, it taste even better!! I mean I knew it would just because croissants taste great anyway and in a pudding it tasted that one bit better. 

I remember in my university days every time there was a get together at home, I would quickly make this pudding while my mom had to arrange dinner. This pudding was the easiest and quickest to make and it was definitely a crowd pleaser. So basically this recipe has been with me for a while now and I still get family asking me about it…and of course not to forget my hubby, who doesn’t care much for desserts but he does ask me to make this for him…so one of his faves too.

So about the recipe, sweet and simple basically. Any left over croissants? Save them for the pudding….

Grease a oven proof dish with butter or cooking spray. Slice the croissants thinly, I just think they look attractive like this and also get soaked in with the liquid mixture well. Pour over melted butter.

Then you need to make the egg custard mixture. You will need to pour equal amounts of milk and heavy cream in a saucepan and bring to boil, I like to add a 1/4 teaspoon of cinnamon it really gives that great flavor (this is optional, you can add vanilla extract). 

When the milk mixture has come to a boil let that cool so it’s not piping hot, so around 10 minutes. In the meantime you can go ahead and crack the eggs into a mixing bowl, also adding in the sugar. Using a hand whisk beat together until pale and fluffy 2-3 minutes.

Now you want to add say a cup of the milk/cream mixture to the egg mixture, give it a stir and then add the rest of the egg mixture into the saucepan with the milk mixture. Just like making custard but you don’t want to cook this anymore.

Here you will need to get a strainer and strain this milk and egg mixture (egg custard) over the sliced croissants in the dish. Let that sit for 5 minutes and then it’s ready to go into the oven for 20 minutes.

You can dust powdered sugar on the top once its baked and there you have it, bread and butter pudding ready to serve. This taste great warm of course but you can even have it cold. Also to store you can refrigerate for up to 5 days.

Bread And Butter Pudding

Recipe by ShemaCourse: DessertCuisine: BritishDifficulty: Easy

Servings

5-6

servings

Prep time

10

minutes

Cooking time

30

minutes

How to make the perfect bread and butter pudding

Ingredients

• 5 big croissants thinly sliced

• 1/2 cup melted butter

• 400ml whole milk

• 400ml heavy cream

• 150g of sugar

• 4 large eggs

• Powder sugar to dust over (optional)
  

Directions

•  Preheat the oven to 200C/400F/Gas mark 6
• Cut the croissants into thin slices and lay them closely together in a buttered ovenproof dish and pour over the melted butter
• In a saucepan pour in the milk and heavy cream adding 1/4 teaspoon of cinnamon powder or vanilla extract and bring slowly to a boil
• Meanwhile crack the eggs into a large mixing bowl, add in the sugar and using a hand whisk beat together until pale and fluffy
• When the cream mixture has reached boiling point, take it off the heat and allow to cool slightly for 10 minutes. Then add 1 cup of the cream mixture to the egg mixture and stir, then add the rest of the egg mixture into the cream mixture (just like making custard)
• Strain the egg custard mixture through a sieve over the croissants. Let stand for 5 minutes 
  
• Bake in the oven for 20 minutes, or until almost set
• Remove from the oven and dust with powdered
  sugar(optional)
• To serve, allow the pudding to reach room temperature and serve

Notes

• You can eat this warm or even cold. Can be stored in a refrigerator for up to 5 days.