Croissant Bread And Butter Pudding

Croissant Bread And Butter Pudding is a unique spin on a traditional bread and butter pudding. Easy, satisfying and delicious.

Prep Time10

Cook Time45

Resting time5

Total Time1

Course: Breakfast

Cuisine: Western

Keyword: croissant bread and butter pudding

Servings:

Calories: 672kcal

Author: Adrianne

Ingredients

4 large croissants Note 1
250 grams/8 oz cream cheese
250 ml/1 cup heavy cream
3 eggs free range, whisked
⅓ cup caster sugar
1 teaspoon lemon juice
1 teaspoon vanilla essence
1 cup sultanas Note 2
1 teaspoon ground cinnamon
40 grams/2 tablespoons butter Note 3
2 teaspoons cinnamon sugar Note 4

Instructions

Preheat the oven: preheat the oven to 180°C / 350-375°F / Gas Mark 4-5.
Croissants: working one at a time use a sharp knife and cutting board to slice each of the croissants into small (1 inch) pieces then set aside.
Custard: add the cream cheese to a large mixing bowl and use electric beaters to beat. Then add the cream, caster sugar, eggs, cinnamon powder, lemon juice and vanilla. Combine until consistently mixed with no lumps.
Layer: grease the base and sides of a large baking dish with butter. Then transfer the croissant pieces into the dish and spread them out to form a base layer. Next sprinkle the sultanas into the dish and push them for the most part under the croissant pieces.
Combine: pour the custard over the top of the croissant and sultana layers. Then cover the baking dish with aluminum foil.
Oven bake: place the covered baking dish into the oven (middle shelf) and let it cook for 30 minutes. Once the 30 minute are up use oven mitts to remove the baking dish and set it on a heatproof surface. Discard the foil. Then use the microwave (high, approx 30 seconds) to melt the remaining butter in a heatproof jug. Once the butter has melted, use a pastry brush to coat the top pieces of croissants. Then sprinkle the cinnamon sugar over the top. Return the baking dish to the oven uncovered and cook for a further 10-15 minutes.
To serve: remove the baking dish and let the pudding rest for 5 minutes. Then portion into bowls. Top with your favorite extras such as ice cream, cream, custard or fresh fruit.

Video

Notes

Note 1 - Croissants: ok if they are a day or so old. I use 4 large croissants, but equally 8 mini croissants will work well also.
Note 2 - Sultanas: or raisins or half sultanas and half raisins to the equivalent amount of 1 cup. We do want to poke these into the croissants. If they stick out too much on top they will dry up and blacken. But when they are in the middle of the pudding layers they swell up to become nice and juicy and moist.
Note 3 - Butter: this is recommended to grease the baking dish with as it meets the flavor profile of the recipe. We don't really want to use olive oil as it is not as good a match for the 'bread and butter' combination. It takes me 30 - 40 seconds to melt this on high in the microwave. I find it better to start with 30 seconds then do more if needed as otherwise it can suddenly 'pop' as it melts and gets all over the inside of the microwave.
Note 4 - Cinnamon sugar: this is a seperate/different ingredient from the ground cinnamon we add to the custard. You can easily get it in the herbs and spices aisle of the supermarket and it is labelled 'cinnamon sugar'. If however, you don't want to purchase both the ground cinnamon AND the cinnamon sugar. You can simply add 1 teaspoon ground cinnamon and 1 teaspoon of white or caster sugar to a small bowl and mix them together. The results are very nearly the same.
Note 5 - Serving size/portions: I find this a very filling/satisfying meal. Whilst you can have it for dessert, it is almost better as a stand alone 'breakfast' or 'brunch'. If you have a large meal and then a portion of this after, you are going to feel very full!

Nutrition