Main content

Julie's Croissant Bread and Butter Pudding

Serves 5

Ingredients:

  • 5 stale croissants
  • 3 medium eggs
  • 200ml cream
  • 2 tsp cinnamon powder
  • 70g sugar
  • Leftover/frozen berries
  • Icing sugar

For the berry compote:

  • 300g leftover/frozen berries
  • 50g sugar

Method:

Croissant Bread and Butter Pudding

  1. Tear up the old croissants. Place into an oven tray along with the odd berry if you have extra.
  2. Mix the eggs, cream, cinnamon and sugar together until combined. Don’t over whisk.
  3. Pour the mixture over the croissants.
  4. Dust icing sugar sugar over the top. (You can also flake over any nuts you might have at this point).
  5. Cook in an oven at 160°C for 10-15 minutes.
  6. Leave to cool. Sprinkle with extra icing sugar. Then serve with berry compote, clotted cream or both.

Berry Compote

  1. Add berries and sugar to a pan. Bring to a simmer
  2. Stew until it’s soft but not a complete liquid. I prefer having a few fruits still whole here.

Morning Live Recipes