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Cranberry croissant bread and butter pudding recipe

8 ratings

Try a festive twist on a classic bread and butter pudding with this rich croissant version. Perfect for using up any leftover cranberries and cranberry sauce, along with slightly old croissants, this comforting pud is sure to please. See method

Serves 6
15 mins to prepare and 45 mins to cook, plus standing
352 calories / serving
Vegetarian

Ingredients

250ml semi-skimmed milk
300ml single cream
1 tsp ground cinnamon
3 medium eggs, plus 1 egg yolk
3 tbsp caster sugar
1 tsp vanilla extract
2 tbsp orange liqueur (optional)
butter, for greasing
4 croissants
4 tbsp cranberry sauce
80g fresh or frozen cranberries
1 orange, zested
1 tbsp demerara sugar

Each serving contains

Energy
1475kj
352kcal 18%
Fat
21g 30%
Saturates
11g 57%
Sugars
19g 21%
Salt
0.4g 7%

of the reference intake
Carbohydrate 31.8g Protein 9.9g Fibre 1.6g

Method

Put the milk, cream and cinnamon in a pan and heat gently for 2 mins until just coming to the boil. In a large bowl, beat the eggs, egg yolk and caster sugar until well combined. Pour the warm milk slowly over the egg mixture, stirring constantly, until smooth. Add the vanilla extract and orange liqueur (if using), then set aside.
Grease a 1ltr baking dish. Cut the croissants in half lengthways and spread each half generously with cranberry sauce. Arrange the croissants in the baking dish and scatter over the cranberries and orange zest. Pour the custard over the croissants and leave to stand for 15 mins to absorb.
Meanwhile, preheat the oven to gas 4, 180°C, fan 160°C. Sprinkle the demerara sugar over the croissants and bake for 35-40 mins until golden, and the custard is just set with a slight wobble.

See more Christmas baking recipes

As part of a healthy balanced diet, we recommend this recipe for a special occasion or treat.