If you LOVE croissants and are looking for a different kind of dessert, then this croissant bread and butter pudding recipe is going to be a sure-fire HIT! Full of delicious brandy custard and studded with dark chocolate, it’s also a brilliant way to use up leftover croissants.
An awesome recipe from Banjo’s Bakery Cafe, this croissant bread and butter pudding is just the ticket for croissant lovers – or for using up leftover croissants from Christmas (because we ALWAYS buy more than what we actually need, right?)
Ready for an easy peasy, yet ever so comforting pudding soft and crunchy dessert? Step this way!
Croissant bread and butter pudding recipe
Cooking time: 45 minutes
Serves: 6-8
Skillset: easy
Ingredients
- 400ml double cream
- 200ml milk
- ¼ cup of brandy
- 1 tsp Vanilla Extract
- 4 medium egg yolks
- 2-3 tbsp caster sugar
- 8x Banjo’s Croissants (you may need more or less, depending on your baking dish size)
- ½ cup / 8 tablespoons of softened butter
- 100g dark chocolate, chopped (optional)
- Icing sugar to serve (optional)
Method
- Preheat the oven to 180°C or 160°C fan-forced.
- Grease with butter a 1.5-litre oven-proof baking dish, approximately 5-7cm deep and 22cm x 12cm in size.
- Combine the double cream and milk in a saucepan and place on the stovetop on medium heat, heating until it’s almost at boiling point (bubbles will form around the edge of the pan). Remove the saucepan from the stovetop heat and set aside, allowing the creamy mixture to cool slightly.
- In a separate medium-size bowl, beat the egg yolks and sugar together with a whisk until well-combined.
- Slowly whisk in the tepid cream and milk mixture into the eggs and sugar mixture. Whisk until smooth.
- Add the brandy and vanilla extract to the bowl and mix in until well-combined, ready to set aside.
- Take the croissants, slice each one in half lengthways and spread with butter, layering the croissants in the baking dish face-down. Generously sprinkle the chopped dark chocolate over the croissants, scattering them reasonably evenly so it melts, giving a nice touch of chocolate to every mouthful.
- Gently and slowly, pour the brandy custard over the top of the croissants and set the dish aside for 15 minutes. During this time the croissants will soak up much of the delicious custard – so do not panic at the liquid level dropping!
- After 15 minutes soak time, pop the dish in the preheated oven and bake it for 20 to 25 minutes, or until the custard is softly set and the croissants have turned a beautiful golden hue.
- Allow the croissant bread and butter pudding to cool slightly before hitting it with a sprinkling of gently sifted icing sugar and serving while still warm. Delicious!
What do you think? If you’ve never ever tried bread and butter pudding, don’t be quick to pass it off. It’s well worth giving it a shot – at least once – and especially so when using buttery, flakey croissants! You’ll be amazed at just how good it tastes, as breakfast foods morph into a luxuriously delicious dessert to share with the whole family. YUM.
Want even MORE ideas? US TOO. For more baking delicious and drool-worthy inspiration, follow Banjo’s Bakery on Instagram.
Take your croissant bread and butter pudding recipe to the next level
DESSERT TIP: You could even make this croissant bread and butter pudding recipe in individual ramekin dishes for something EXTRA special – because nothing says WE LOVE YOU more than your own individual dessert. Right? RIGHT.
