Croissant Bread & Butter Pudding

Croissant Bread & butter Pudding...sounds delicious right! A delightful twist on a classic dessert.

Serves 6-8


  • 2 large eggs

  • 150g caster sugar, plus extra for sprinkling

  • 1 tsp ground cinnamon

  • 2 tsp vanilla extract

  • 190ml whole milk

  • 190ml double cream

  • 5 or 6 croissants or pains au chocolat

  • 100g Nutella

  • 40g almonds, roughly chopped

  • Icing sugar, for dusting


1. Preheat the oven to 160°C/Fan 140°C/Gas 3. In a bowl, whisk together the eggs, caster sugar, cinnamon and vanilla extract.

2. Gently warm the milk and double cream in a pan over a low heat until it is just below simmering. Remove the pan from the heat and slowly whisk the mixture into the eggs and sugar.

3. Cut the croissants or pains au chocolat into quarters and layer them at random in an ovenproof baking dish. Add dollops of Nutella.

4. Pour the custard mixture over the pastries and scatter with the almonds. Bake for 20-25 minutes or until crisp on top.

5. Dust with icing sugar and serve hot.