A pudding so easy that it almost feels like cheating. If you have access to beautiful, buttery, flaky croissants, then the hard work is all done for you and you can expect grand results with this delicious, wintery dessert. I’ve never been overly fond of Bread and Butter Pudding, but this is Bread and Butter Pudding with a difference… one that has converted me for life… evidently, you just need the right type of bread (or croissant)!
Two more months of winter to endure… though with the recent passing of the winter solstice, I’m at least relishing the thought of our daylight hours ever lengthening for the six or so months to come.
Croissant & Raspberry Jam Pudding
- 3-4 Croissants (day old are perfect)
- 120g-160g (6-8 Tablespoons) Raspberry Jam
- 2 Free-Range Eggs
- 40g (3 Tablespoons) Caster Sugar
- 375mls (1½ Cups) Whole Milk
- 125mls (½ Cup) Heavy or Double Cream
- ½ Teaspoon Vanilla Extract
Pre-heat the oven to 160°C. Lightly grease a medium sized baking dish.
Slice the croissants in half and spread a tablespoon of jam over the top of each. Sandwich them back together, cut into 3 pieces and place into the baking dish.
In a mixing bowl, whisk together the eggs and sugar until a little paled in colour and slightly thickened.
Place the milk, cream and vanilla extract into a small saucepan and stir over a gentle heat until it just comes to a simmer. Remove from the heat immediately and slowly pour over the egg/sugar mixture (being sure to whisk all the while, to avoid scrambling the eggs). When completely combined, pour this mixture evenly over the croissants. Allow to sit for 10-15 minutes, for the croissants to soak up a little of the liquid.
Bake in the pre-heated oven for about 45-50 minutes, until the custard has just set.
Allow to cool slightly, before serving as is, or with a scoop of vanilla ice cream.
Notes on Cooking:
- Optional additions – fresh/frozen raspberries (or other berries)… or chunks of chocolate (white, milk or dark). A variety of other flavour jams would also work beautifully here.
- ‘Pain au Chocolat’ or sliced brioche could also be substituted for the croissants.