This weekend I was in charge of arranging all the food and drink for my sister in laws hen party. Not a small task at all. But saying that I of course in my full feeder state made sure there was enough food for 15 girls and then some. And then some even more. So much so that I had quite a lot to bring home as everyone else took the train to Brighton. So what do you do when you have a mountain of old croissants, white chocolate, milk and sugar. Make bread and butter pudding of course! Typically British and very naughty! I scattered in a little dark chocolate and raisins for good measure. Don’t ask me what happened on the hen do. What happens in Brighton stays in Brighton. Although I will say that our Butler in the Buff did burn his bottom on the oven….. I adapted the recipe from this cute book, which you can get your hands on here –Print
Adapted from Little Cafe Cakes by Julie le Clerc
- Oven to 160C. Grease with butter a large oblong baking dish. Butter the cut side of the croissants and using 8 halves line the bottom of the dish.
- Scatter over the dark chocolate chunks and raisins, along with half the white chocolate. Layer on top the remaining halves of butter croissants. Top with the remaining white chocolate.
- In a large jug whisk the eggs, milk, sugar and vanilla together until mixed. Pour evenly over the croissants, using a board to keep the croissants from floating up. Leave to soak for 30 mins.
- Remove the board and bake for 30 minutes until golden on top and the white chocolate is caramelised.
- Category: Dessert, Chocolate, Pudding
- Method: Baking
- Cuisine: British
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