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Croissant Bread and Butter Pudding Recipe

Caught somewhere between the merriment of Christmas and the promise of the joy of spring, with its frosty temperatures and long nights, February can be a tough month. That's why we all need a little comfort. Rich, indulgent puddings topped with seasonal fruits and baked to perfection deliver just that. Whether you fancy a buttery, golden, and flaky bread and butter croissant pudding, or a warming chocolate apple betty, we've got you covered. Discover your new favourite recipe below.

  • Preparation time:
    30
    min(s)
  • Cooking time:
    30
    min(s)
  • Servings:
    6

What you'll need

  • 3 eggs
  • 160g blueberries
  • 360ml whole milk
  • 6 croissants, sliced in half
  • 55g unsalted butter
  • 40g light muscovado or demerara sugar (or anything similar you have in your cupboard or pantry)
  • 280ml double cream
  • 65g caster sugar
  • 5tbsp strawberry jam

How to make

  1. Pre-heat the oven to 170°C / fan 150°C/ gas mark 3 ½. While the oven is heating up, slice each croissant in half and spread the bottom half with jam and butter. Put the tops back on and layer them into a 1.5 litre (or similar) ovenproof dish.
  2. Heat the whole milk and double cream in a pan until almost boiling, then remove the heat. Add the eggs and caster sugar to the bowl and quickly whisk to mix.
  3. Pour a splash of the hot milk and cream onto the eggs and sugar and whisk thoroughly. Slowly pour in the remaining milk and cream and whisk again.
  4. Pour over the custard mix you’ve just made and leave to soak for 10 minutes. Dot over all the blueberries, sprinkle with sugar and bake for 30 minutes until the custard has set and the top is crisp.