Name: Croissant bread and butter pudding recipe
Cook time: 1 h 25 min
Yield: Serves: 4
Ingredients: 50g unsalted butter; 7 medium croissants, halved lengthways and widthways; 50g sultanas; 50g ready to eat dried figs, roughly chopped; 50g ready to eat dried apricots, roughly chopped; 300ml full-fat milk; 300ml double cream; 5tbsp caster sugar; 75ml Baileys; 4 medium eggs, lightly beaten; 2tbsp apricot jam

By GoodtoKnow

published 14 September 2007

in Recipes

Making this delicious dessert with light, buttery croissant adds a continental twist to a British classic.

Like this? You’re going to love the Hairy Bikers delicious and easy pecan bread and butter pudding!

Ingredients

50g unsalted butter
7 medium croissants, halved lengthways and widthways
50g sultanas
50g ready to eat dried figs, roughly chopped
50g ready to eat dried apricots, roughly chopped
300ml full-fat milk
300ml double cream
5tbsp caster sugar
75ml Baileys
4 medium eggs, lightly beaten
2tbsp apricot jam

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Method

Preheat oven to 150 C, 300 F, gas 2. Butter a 23cm ovenproof dish and use the remaining butter to grease the croissant pieces. Arrange them in the dish, in a tight circular pattern and scatter with dried fruit, pushing some of it in between the slices.
Place remaining ingredients, except for jam, in a large bowl whisking lightly to incorporate thoroughly. Pour over croissants and allow to stand for 20 mins. Don't worry if all the custard doesn't fit in - you can pour in the remainder just before baking, when the croissants will have soaked most of it up.
Bake for 40-45 mins until set. Place jam in a bowl and stir in 1tbsp hot water from the kettle. Stir well and use to glaze pudding. Return to oven for 5 mins, then serve with vanilla ice cream.

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