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Almond Croissant Bread And Butter Pudding

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Almond Croissant Bread And Butter Pudding

Oh how decadent can you be! My favourite croissants, layered with eggs and milk and baked to custard–like perfection. Serve warm from the oven with cream. Truly one for winter nights, it is sensational!


  • 2 almond croissants
  • 2 cups whole milk
  • 3 size 7 eggs
  • ½ cup sugar
  • 1 tsp vanilla essence


  1. Tear the croissants into chunky pieces and place in a 5-cup capacity oven proof dish.
  2. Beat together the milk, eggs, sugar and vanilla until the mixture is quite thick and creamy. Strain and pour over the croissants. Cover and allow to stand for 10 minutes.
  3. Bake in a water bath (see Cook\'s Tip) at 180°C for 40-45 minutes until a knife inserted comes out clean. Remove from the oven and allow to stand for 10 minutes before serving.

Cooks Tips

To create a water bath also called a bain marie you will need a container that is larger than the dish that you are cooking in. I use the roasting dish that came with the oven. Always fill the water bath with water once you have both dishes in the oven. Do not try to carry a large open dish of water to the oven as it has a tendency to gather momentum and the water spills out. Likewise, when removing the dish, remove the dessert and allow the water bath to cool first, if you can before taking it from the oven and be careful!!

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