Croissant Bread and Butter Pudding

A Weekend Treat: Croissant Bread and Butter Pudding

As a busy working mom, finding time to bake elaborate desserts is often a luxury. But weekends? Weekends are for indulging! And nothing says weekend indulgence quite like a warm, comforting bread pudding. This recipe, however, is far from your grandma’s—it elevates the classic with the delicate, flaky texture of croissants. The result is a lighter, airier pudding that’s surprisingly easy to make.

I discovered this recipe while browsing through a cookbook looking for something a bit different. I usually stick to straightforward recipes; my family likes simple, wholesome meals. This one, though, caught my eye with its intriguing combination of flaky croissants and creamy custard. The subtle hint of cinnamon adds warmth, and the raisins provide a nice textural counterpoint to the buttery croissants. The beauty of this pudding lies in its simplicity. There's no need for complicated techniques or obscure ingredients. It’s a recipe that even a novice baker can master.

The preparation itself is remarkably straightforward. The most time-consuming part is assembling the layers of croissants and raisins, but even that is simple and enjoyable. The custard comes together quickly; it’s just a matter of whisking together a few basic ingredients. Then, the oven takes over, working its magic to transform the simple ingredients into a glorious, golden-brown pudding. The wonderful aroma that wafts from the oven while it’s baking is enough to make your mouth water.

But what truly makes this dessert special is the serving. The recipe suggests accompanying it with butterscotch sauce and crème anglaise. These additions take the pudding to a whole new level of decadence. The rich, caramel notes of the butterscotch sauce complement the buttery sweetness of the croissants perfectly, while the smooth, creamy texture of the crème anglaise provides a delightful contrast. It's the perfect combination of sweet and creamy, warm and comforting.

I love serving this bread pudding on lazy Sunday afternoons, when the family is gathered around the table, enjoying each other’s company. It’s the perfect ending to a weekend brunch or a cozy afternoon tea. It's also great for unexpected guests—it's easy to make, impressive to serve, and disappears quickly! The leftovers, if there are any, are equally delicious cold.

This croissant bread pudding isn’t just a dessert; it’s an experience. It’s a moment of pure indulgence, a small escape from the everyday hustle, and a delicious way to share love and happiness with your loved ones. So next weekend, treat yourself and your family to this simple yet elegant dessert. I guarantee you won’t be disappointed!

Tips and Variations:

• For a richer flavor: Use a higher-fat milk or cream.
• Add some spice: A pinch of nutmeg or cardamom would complement the cinnamon beautifully.
• Get creative with the fruit: Dried cranberries, blueberries, or chopped apples would also work well.
• Make it ahead: The pudding can be assembled a day in advance and baked just before serving.
• Serve it warm: This pudding is best served warm straight from the oven, but it is also very delicious served cold the next day. It just loses a bit of the warm texture and may need reheating.

This recipe is a true winner in my book, a testament to the fact that sometimes, the simplest desserts can be the most rewarding. So go ahead, try it, and experience the pure joy of a perfectly baked croissant bread and butter pudding. Enjoy!

Step-by-step

• Generously butter an ovenproof dish (20 x 30cm).
• Arrange a single layer of croissant chunks, slightly overlapping, in the dish. Scatter over some raisins, add another layer of croissants, and scatter the remaining raisins. Press down gently.
• Heat cream and milk in a saucepan until almost boiling. Remove from heat.
• Whisk eggs, cinnamon, and sugar in a heatproof bowl over simmering water until thickened. Remove from heat and beat in the cream mixture.
• Pour two-thirds of the custard over the croissants; let stand for 30 minutes.
• Preheat oven to 180°C/350°F/gas mark 4.
• Pour remaining custard over croissants, press down, and place the dish in a roasting pan with water coming a third of the way up the sides.
• Bake for 30-35 minutes until set and golden brown. Serve immediately.