Croissant bread pudding

Use all-butter croissants for this rich and creamy dessert.
  • 3 extra-large whole eggs
  • 8 extra-large egg yolks
  • 1.25L gold-top milk or single cream
  • 300g granulated sugar
  • 1 1/2 tsp pure vanilla extract
  • 6 croissants, preferably stale
  • 150g sultanas
1) Preheat the oven to 180C/Gas mark 4. In a medium bowl, whisk together the whole eggs, egg yolks, milk or cream, sugar and vanilla. Set the custard mixture aside.

2) Slice the croissants in half horizontally. In a 25 x 37.5 x 6.25cm oval baking dish, distribute the bottoms of the sliced croissants, then add the sultanas, then the tops of the croissants (brown side up), being sure the raisins are between the layers of croissants or they will burn while baking.

3) Pour the custard over the croissants and allow to soak for 10 minutes, pressing down gently. Place the dish in a larger one filled with 2.5cm of hot water and cover with aluminium foil, tenting the foil so it doesn't touch the pudding. Cut a few holes in the foil to allow steam to escape.

4) Bake for 45 minutes. Uncover and bake for 40 to 45 more minutes or until the pudding puffs up and the custard is set. Remove from the oven and cool slightly. Serve warm or at room temperature.

Rule the Kitchen with More Recipe Faves

Maple Cream Cheese Pots de Creme
Maple Cream Cheese Pots de Creme
Time
45
Serves
6
Difficulty
Easy
French onion soup macaroni cheese
Time
75
Serves
8
Difficulty
Med
Pommes chef Anne
Pommes chef Anne
Time
40
Serves
4
Difficulty
Med
Cod Croisettes with Baked New Potatoes
Cod Croisettes with Baked New Potatoes
Time
50
Serves
2
Difficulty
Easy