Site icon foodnerd4life

White Choc Croissant Bread and Butter Pudding Recipe

foodnerd4life

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
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
White Choc Croissant Bread and Butter Pudding

White Choc Croissant Bread and Butter Pudding

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

  • Author: foodnerd4life
  • Total Time: 1 hour
  • Yield: 8 1x
Print Recipe

Description

Adapted from Little Cafe Cakes by Julie le Clerc

Ingredients

Scale
  • 8 All Butter Croissants (halved)
  • 50g Unsalted Butter (softened)
  • 75g Dark Chocolate (chunks)
  • 200g White Chocolate (chunks)
  • 50g Raisins
  • 6 Large Free-Range Eggs
  • 3 cups Milk
  • 1 1/2 cup Caster Sugar
  • 1 tbsp Vanilla Extract

Instructions

  1. 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.
  2. 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.
  3. 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.
  4. Remove the board and bake for 30 minutes until golden on top and the white chocolate is caramelised.
  • Prep Time: 30 minutes
  • Cook Time: 30 minutes
  • Category: Dessert, Chocolate, Pudding
  • Method: Baking
  • Cuisine: British

Save this article to Pinterest, pin the below image!

Exit mobile version