Croissant Bread & Butter Pudding
It's one of those classics that always have a special place in my heart, especially on those old dreary days.... The traditional recipe calls for leftover bread, but why not use croissants for the extra buttery sensation! Don’t overlook this one - it’s so simple your kids could make it. Super easy, yet super delish.
What you need:
- 2-3 Leftover Croissants *See Tips
- 60g Butter (Softened)
- ¼ Coconut Sugar
- 3 eggs
- ⅓ cup Full Cream Milk
- 1 ½ cup Pouring Cream
- 1/2 cup Sultanas
- 1 Thinly Sliced Granny Smith Apple (optional - I love the apple as it compliments the spice and cuts through the richness of the croissant!)
- 1 tbsp Cinnamon
- ½ tbsp Nutmeg
- 1 tsp Vanilla Extract
- Raw Sugar to sprinkle on top before baking
What to do:
- Preheat your oven to 180 degrees.
- Using a hand whisk, whisk the softened butter and sugar until combined and smooth
- While continuing to whisk, add in egg one at a time
- Add in the cream and milk, pouring in slowly while continue to whisk
- Add in the vanilla extract and spices, then set aside
- Thinly slice the croissant as seen in picture (1.5 - 2.5 cm cubes) and lay them in a cake tin. Remember to line with baking paper first.
- Once there is one layer of croissants in the tin, sprinkle in the sultanas and then add a layer of apple if you choose.
- Add in a second layer of croissants. Feel free to squash them in to make 2 to 3 croissant layers fit.
- Pour in the cream mixture over the croissants in the tin. (Make sure to whisk the cream mixture lightly to make sure it is well incorporated before pouring)
- Sprinkle on some raw sugar for that extra crunch
- Bake for 40-45 mins
- Let cool slightly before serving
Tips: Use 2 croissants if you prefer a pudding that is less dense.
Try adding in some apples for an extra special twist on the classic!
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