A classic British dessert, the bread butter pudding is especially popular during Christmas. I’ve made mine with croissants, butter, my homemade cranberry chutney and baked it in a bed of delicious custard
The bread and butter pudding is probably one of the simplest desserts one could make and also one of the tastiest! I remember, maa would make it quite often when we were kids. For a working mother, that she is, time is of the essence so this pudding would be the one she would put together for us quite often. After all, why not, since it requires no special ingredients at all – eggs, bread, butter, jam and milk. I bet we have these in our kitchens all the time. So, taking inspiration from maa’s recipe and also from the ones I’ve eaten here this croissant bread butter pudding is my version of this classic British dessert. I have used croissants since we love them and have them easily available where we stay.
However, any type of bread works well in this dessert. You could use the regular ones, brioche, dinner rolls etc. In fact, this pudding is a great way to use up stale bread. Even if you have fresh bread, I’d advice you to slightly toast it before proceeding with this delicious dessert. Fresh, soft bread will not absorb as much custard it’s older counterpart. And this is one of the reasons why our croissant bread butter pudding happened too, the last time! Back to the recipe, besides the butter even jam is applied to the bread here. While you could use any flavor that you like, I have applied some cranberry chutney. I’d recently made a big batch of it so I used it in my pudding. And we absolutely loved it! You too could try that, you will not be disappointed, I promise. 🙂
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This delicious and rich croissant bread butter pudding is an absolute delight to have. It would make for the perfect dessert at your Christmas dinner table too. The gloriously golden custard soaked butter and chutney/jam stuffed croissants, make for an incredible combination. We love this pudding slightly warm and sometimes even topped with a dollop of ice-cream too! But our most favorite way to have it is, freshly baked, dusted with icing sugar and topped with fresh berries. How do you enjoy yours? If you are planning to give this dessert a try, I’d love to know how much you liked it. You can share your food pictures with me over on Instagram and Pinterest. Alternately, you could also share your feedback in the comments section below and also rate the recipe.
This croissant bread butter pudding is an absolute joy to make and even more so to eat. This delicious dessert is loved by everyone, so you definitely should give it a try soon! Like I said, while croissants in it make it rich, you could use any bread and any flavor of jam you love in this one. So, make it just as you like it and enjoy.
Eat hearty!
Croissant bread butter pudding
Equipment
- Oven
Ingredients
- 2 plain/butter croissants
- 2 large eggs
- ½ cup cranberry chutney or jam/marmalade of choice
- ÂĽ cup butter
- 1 cup milk
- Âľ cup cream
- 2-3 tbsp sugar
- 1 tsp vanilla essence
- a pinch of salt
Instructions
- In a mixing bowl, whisk together the eggs, sugar, cream, milk, vanilla essence and the salt until homogeneous and well mixed. Set this aside
- Slit the croissants in half and apply butter and the chutney (or jam) generously and cut them in large chunks
- Grease an oven proof dish with butter and place the croissant pieces in it and pour the egg-milk mixture, covering them. Let this sit for 10 minutes and then pop them in the oven to bake at 180°C or until the edges turn golden brown
- Remove from the oven, garnish with berries, dust with some icing sugar and serve your croissant bread and butter pudding, warm, in slices. Enjoy!
Notes
- Try to use older (not fresh) croissant/bread for the recipe - they absorb the custard better than fresh ones
- You can add or reduce the amount of sugar as per your taste. I have added a little bit only since my cranberry chutney already is sweet
- Any kind of bread works for this pudding - the regular loaves, brioche, dinner rolls etc
- 1 cup = 250 millilitres
- tbsp - tablespoon
- tsp - teaspoonÂ
