RECIPE: Croissant Bread and Butter Pudding

So a few weeks ago, after a trip to CostCo, I ended up with a big batch of croissants which would ultimately expire in a day or two (what you gonna do, I had a craving for croissants!) So I decided to make a twist on my all time favourite dessert and decided to make them with croissants and choc chips! I also made a butterscotch sauce to go with it and that turned out amazing, alongside a mountain of ice-cream. Verdict = De-lic-ious!


70g (5 tablespoons) softened butter, for greasing
6-8 croissants, cut into large pieces
Choc chips (I use a combination of mostly white with some milk chocolate)
300ml (1 ¼ cups) double (heavy) cream
300ml (1 ¼ cups) milk
4 eggs
½ teaspoon ground cinnamon
70g (1/3 cup) caster sugar


Butter an ovenproof dish and arrange a single layer of croissant chunks, slightly overlapping, covering the bottom of the ovenproof dish.

Scatter some choc chips over the first layer of croissants, then place another layer of croissant chunks on top and place a few more choc chips on top. Press down firmly.

To make the custard, heat the cream and milk in a saucepan until the mixtures is almost boiling. Remove from heat. Meanwhile, whisk together the eggs, ground cinnamon and sugar in a large heatproof bowl set over a saucepan of simmering water until the mixture is thickened and the whisk or beaters leave a trail when lifted. Remove from the heat and beat in the cream mixture until combined.

Pour two-thirds of the custard over the croissants and leave to stand for about 30 minutes or until soaked through. Preheat oven to 180°C.

Pour the remaining custard over the croissants and press firmly. Bake for approx. 35 minutes or until custard is just set and the top is golden brown. Serve immediately.



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