Croissant bread butter pudding
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 - so much deliciousness in each bite!
Equipment
- Oven
Ingredients
- 2 plain/butter croissants
- 2 large eggs
- ½ cup cranberry chutney or jam/marmalade of choice
- ¼ cup butter
- 1 cup milk
- ¾ 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 - teaspoon