Bread and Butter Pud

Easter dessert without the fuss!

 

When it comes to family get-togethers, no matter how big or small, you want to be able to serve something that makes everyone’s tummy feel well and truly loved! That being said, you don’t want to spend the day slogging away in the kitchen missing out on whatever is happening with said family members.

 

So when it comes to desserts I want something that can fit into one of two categories: something I can make ahead of time and it’s ready to go or else something that can be easily put together and cook while we’re inside eating dinner together and it has to be insanely tasty!

 

With Easter soon approaching I thought it about time that I introduce you to my Croissant and Chocolate Bread and Butter Pudding. This dessert fits my number 2 category- it takes 5 minutes to put together and will bake in the oven while you enjoy your dinner. Then when it comes to dessert time, you can present this indulgent beauty with your head held high as a master chef to many oohs and aahhs around the table.

 

Croissant and Chocolate Bread and Butter Pudding

 

Makes approximately 6 servings

Prep time: 5 mins (but it depends if you have little helpers involved)

Baking time 45 mins

 

Equipment needed:

1 big bowl

1 whisk

1 tablespoon

Measuring jug

9×6” oven dish

Small bowl to crack the eggs into

Oven tray that your oven dish can sit into

 

Ingredients:

6 stale croissants

125g/ 8oz dark chocolate drops

4 eggs

1 tbsp Vanilla essence

400ml single cream

200ml full-fat milk

150g/ 5oz caster sugar

 

Preheat your oven to 180C/ 160C fan assisted/ gas Mark 4/ 350F.

 

Pour the cream, milk, vanilla essence, eggs, and most of the sugar (retain about 2 tbsps for later) into the big bowl and whisk it all together. This will form the custard for your dessert.

 

Split your croissants lengthways using your hands, a scissors or a knife.

 

Scatter half of the chocolate over the base of the oven dish. Next overlap the croissants in the dish with the crust side out – you may need to squeeze in the last few in.

 

Now sprinkle the second half of the chocolate drops over the croissants.

 

Pour your custard mixture into the measuring jug and slowly pour it over the croissants. Take your time, the croissants will absorb the liquid but if you pour it in really quickly it will just pour over the edges. Make sure to evenly disperse the custard over all the croissants. Take the tablespoon (or your fingers) and gently push the croissants into the custard for maximum absorption and gooeyness later.

 

Sprinkle the retained caster sugar over the top to give your dessert a crispy top.

Bake for 45 minutes in the oven, let it sit for 5 minutes, and then serve to massive rounds of applause!

 

A few things extra:

 

You must use day-old croissants for this recipe as the bread will soak up more of the beautiful custard mixture.

 

I always crack my eggs into a separate small bowl before adding them into the main mixture, it will make it easier to remove any sneaky egg-shell if it gets in.

 

As an alternative to chocolate, you could choose to use a similar amount of dried fruit like raisins, chopped apricots or cranberries.

 

I always serve this with vanilla ice cream to help balance its rich flavours.

 

I hope that you enjoy this recipe with your smallies or as a solo endeavour. Never forget that there is nothing to fear when it comes to baking, give it a go and have some fun!

 

Love,

Jen

 

Share the love of your baking extravaganza with the group and tag @thepixieboxbakery on Facebook or Instagram – I love to see everyone’s bakes that they create!

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