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.
Oh my GOSH. What a venture into comfort food! It’s been ages since I’ve had a jammy sort of pudding and now you’ve got me craving one. Love the use of the croissants in this xx
Thanks Laura! There’s a lot to love about using buttery croissants as a base for a pudding… unsurprisingly, I could eat this way more often than is acceptable for maintaining a slim waistline! 😉
Oh this looks beyond amazing! I’ve just gone from being full to hungry again!
That’s really very kind of you Matt – thanks! 🙂
Going to make this! Looks amazing!!!
Thanks so much! I’m excited to hear that you’ll give it a try. Cheers, Margot
How absolutely amazing!
Thanks Nell! 🙂
I used to make bread and butter pudding style desserts with unsold croissants years ago, they were always well received so I know your pudding tasted delicious!
Thanks Sandra! That’s great to know… did you do anything very different in preparing them? Addition of fruit, chocolate or other ingredients? I’d be keen to try some variations on this dish.
Margot, anything does really, sweet or savoury. Just keep the custard and the croissants the same. Ham and cheese is fab, caramelized onions, lots of roasted garlic with cheese, chocolate and chopped hazelnuts, any dried fruit, the sky’s the limit…
Thanks Sandra, that’s great – I’ll look forward to trying some of your savoury suggestions!
As much as I loved breads, and all kinds, since adolescence, I tried to avoid them to avoid extra calories. Bread pudding was one of those desserts that I always avoided. Until, last year, I saw people lined up for it in a cruise ship cafeteria. I decided to stand in queue. As dangerous as it is, I learned to really appreciate it. I LOVE IT!!! I never thought of bread pudding made with croissants. This is brilliant, Margot! You are on a roll with all these creative, wonderful recipes. Thanks a bunch! 😀 )))
What a lovely comment Fae – thank you! I certainly believe that as long as we’re not eating these types of dishes everyday then we’ll be fine – life is to be enjoyed after all! 🙂
Thanks so much for sharing this! I have some other jam that I need to use up that I’ll put this in.
You’re very welcome… I’m so pleased that you like it! Cheers, Margot
Looks absolutely delicious as always Margot. Can’t wait to try this today (I have a leftover brioche and plum jam). Thanks for sharing! 🙂
Thanks Linda – I keep hearing that brioche is really lovely used in this way too… next time! 🙂 M.xx
I made it yesterday evening and it was really nice for our evening dessert with late. Thanks Margot! 🙂 xx
How fabulous Linda! Thanks so much for letting me know. M.xx
This does sound comforting. And I do like a croissant or two. Totally agree with you about bread and butter pudding – bread is far too slimy (I was going to write soft textured, but slimy is what really springs to mind). And I bet this would taste great with coffee the next morning. Okay, not everyone likes cold custard. I happen to like it. And even the skin doesn’t put me off.
I was way too enthusiastic at the markets on Saturday morning and bought cinnamon scrolls as well as bread and croissants, so this was a great way of reviving the day old, sadly neglected croissants come Sunday afternoon. Unfortunately there wasn’t any left to try cold the next morning, but yes… would be nice I think too. Hope you have a good week!
Okay, this I must try. This is one of those ooooh-ahhhh desserts that people think you slaved over! And you can secretly sit back and admire their happy faces as they delve into this amazing concoction! Well done and thank you for sharing! Have a super day! 🙂 Koko
So kind of you Koko – thank you very much! 🙂 Cheers, Margot
I think I’m gonna make these next weekend!!! Yummy 🙂
Lovely… I hope you enjoy it as much as we did! It’s winter here in Australia, but depending on your season, I think some fresh berries dotted through would work really well too.
It’s the perfect season for berries here! Great idea 🙂
Oh such a beautiful and simple dessert. I just love bread pudding and never made with croissant.
Thanks Suzanne… the croissants made all the difference for me – hmmm, perhaps it’s the butter content!? 😉 Along with the flaky and crispy texture of the bits poking up through the top.
This looks beautiful! And easy! I think I’ll have to try this in our colder months 🙂
Thanks very much Grace – it’s so very quick and easy to make! Cheers, Margot
so lush and fancy! Perfect for a cold Monday night #HintHint #SendCarrierPigeon #Please
😀 Would send some to you if I could HM! It’s a max of 12deg today… might have to be another pudding day!