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White Choc Croissant Bread and Butter Pudding

White Choc Croissant Bread and Butter Pudding

  • Author: foodnerd4life
  • Prep Time: 30 minutes
  • Cook Time: 30 minutes
  • Total Time: 1 hour
  • Yield: 8 1x


Adapted from Little Cafe Cakes by Julie le Clerc


  • 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


  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.
  • Category: Dessert, Chocolate, Pudding
  • Method: Baking
  • Cuisine: British

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