Croissant Bread and Butter Pudding Recipe With Blackberries

Croissant bread and butter pudding

Name: Croissant bread and butter pudding
Total time: 1 h
Yield: Serves 4
Ingredients: 225ml double cream; 375ml whole milk; 3 eggs; 75g caster sugar; ¾ tsp vanilla extract; 4-5 croissants halved horizontally; 50g unsalted butter; 4 tbsp blackberry jam; 150g blackberries; 1 tbsp demerara sugar; to serve single cream

Adam Bush

Published: October 13, 2019 at 10:01 AM

Save recipe

Serves 4

Easy

Total time: 1 hr

A star rating of 5 out of 5.2 ratingsRate

loading...

Get 5 months for £5 when you subscribe today

Take your pudding to the next level with buttery croissants, blackberry jam and fresh blackberries

Skip to ingredients

Alternatives

Complete the dish

Make this blackberry croissant bread and butter pudding, then check out our homemade croissants, bread pudding, classic bread and butter pudding, brioche bread and butter pudding, hot cross bun bread and butter pudding and chocolate bread and butter pudding.

Ingredients

Nutrition

225ml double cream
375ml whole milk
3 eggs
75g caster sugar
¾ tsp vanilla extract
4-5 croissants

halved horizontally
50g unsalted butter
4 tbsp blackberry jam
150g blackberries
1 tbsp demerara sugar
to serve single cream

Nutrition: per serving

kcal866
fat59.4g
saturates34.3g
carbs65.4g
sugars43.6g
fibre3.4g
protein15.2g
salt0.8g

Method

step 1

Heat the oven to 170C/fan 150C/gas 31/2. Heat the double cream and whole milk in a pan until just below simmering. Briefly whisk the eggs, caster sugar and vanilla extract in a bowl to combine. Pour a little of the hot milk and cream onto the eggs and whisk well then pour in the remaining milk and cream, and whisk again.
step 2

Spread the bottom croissants halves with the butter and jam, then put the tops back on. Put them, top-side up, into a deep baking dish so they fit fairly snugly. Pour over all of the custard and leave to soak for 10 minutes. Dot over all of the blackberries, sprinkle with the sugar and bake for 30 minutes until the custard has set and the top is crisp. Serve with the single cream.

Check out our best blackberry recipes here...

Authors

Adam Bush Chef Portrait

Adam BushDeputy food editor

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?1 star out of 52 stars out of 53 stars out of 54 stars out of 55 stars out of 5

Choose the type of message you'd like to post

CommentQuestionTip

Overall rating

A star rating of 5 out of 5.2 ratings

Want to see this content?

This page contains olivemagazine content provided by Google reCAPTCHA. We ask for your permission before anything is loaded, as Google reCAPTCHA may use cookies and other technologies. To view this content, choose 'Accept and continue' to allow Google reCAPTCHA and its required purposes.

Accept and continue