Bread & Butter Pudding with a twist


I have to admit that I have never been able to come to terms with savoury croissants. They simply don’t do it for me at all. All that lovely, buttery soft pastry filled with ham and cheese squashed down flat in a sandwich press until it resembles something so far removed from the delicious puffed up flaky, slightly sweet treat ( perfect with a cup of coffee) that it has become completely unrecognisable.

Anyway… that’s just me and I digress.:)

Whether you like your croissants flat and savoury or light and fluffy, I know that you will all love Bread & Butter Pudding made with croissants instead of bread. It takes that time honoured winter comfort food to a whole new level. Mmmmmm.

Let’s start…

  • Slice 4 croissants in half and spread with butter on one side and raspberry or cherry jam on the other and arrange in a greased baking dish
  • Whisk together 4 extra-large free-range egg, 1 tsp vanilla extract, 2 1/2 cups of milk & 1 tsp of orange or lemon zest and pour over the croissants
  • Dollop a few generous handfulls of frozen mixed berries on the top and pop into an oven pre-heated to 180° C for 30 minutes.

Serve it up with pouring cream and indulge.

NOTE: This is not for the calorie counter or low fat food watcher. Sorry but you guys miss out.