Amazing easy croissant bread and butter pudding

Oh, you know those nights when you just crave something truly comforting, something that smells like heaven and tastes like a warm hug? That’s exactly what this easy croissant bread and butter pudding is for me. I remember making it for the first time when my in-laws were visiting, and I was a *little* stressed about impressing them, bless ’em. But honestly, this pudding just stole the show! Using croissants instead of regular bread is a total game-changer, giving it this incredible richness and a melt-in-your-mouth texture that feels so special. It smells glorious baking and always gets rave reviews.

Why You’ll Love This Easy Croissant Bread and Butter Pudding

• It’s ridiculously quick to throw together – honestly, you’ll be tucking into pure comfort in under an hour from start to finish!
• You probably have most of the ingredients lurking in your kitchen already, making it a perfect last-minute dessert hero.
• Those croissants? They transform a classic into something utterly decadent, soaking up the custard beautifully.
• The custard is just *chef’s kiss* – perfectly rich, creamy, and ever so slightly sweet.
• And that golden, caramelised top? Oh my goodness, it’s the best bit for crunching into!

Ingredients for Your Easy Croissant Bread and Butter Pudding

Right, let’s get down to the nitty-gritty! Using slightly stale croissants is actually a brilliant hack here. They soak up all that lovely custard without getting completely soggy, so you get a better texture. But honestly, even fresh ones work wonders!

• 4 large croissants, sliced in half
• 2 tablespoons unsalted butter, softened
• 1/3 cup raisins
• 2 cups whole milk
• 1/2 cup heavy cream
• 3 large eggs
• 1/2 cup granulated sugar
• 1 teaspoon vanilla flavouring
• 1/2 teaspoon ground cinnamon

Crafting Your Easy Croissant Bread and Butter Pudding: Step-by-Step

Step 1: First things first, get that oven preheating to 350°F (that’s 175°C for those of us who still use the old dial!). While it’s warming up, lightly grease your 8-inch baking dish. You don’t want anything sticking, do you? Then, grab your croissants and give them a gentle spread of that softened butter on their cut sides. It might seem a bit fiddly, but trust me, it adds just that little extra oomph of buttery goodness!

Step 2: Now, start layering! Arrange about half of your buttered croissants in the bottom of the prepared dish, making sure they fit snugly. Don’t worry if there are a few gaps; they’ll fill out. Sprinkle half of your raisins over this first layer. I love how they plump up and get all jammy when they bake!

Step 3: Pop the rest of your croissants on top, creating a second layer, and scatter the remaining raisins evenly over the top. Looking good already, isn’t it? This is where we let the magic happen by making our lovely custard. In a separate bowl, whisk together the whole milk, heavy cream, eggs, sugar, vanilla, and cinnamon until everything is beautifully smooth and well combined. No lumps allowed here!

Step 4: It’s time to pour that luscious custard over everything. Pour it slowly and evenly, making sure it gets into all those nooks and crannies. Once it’s all poured in, gently press down on the croissants with the back of a spoon or a spatula to make sure they’re really soaking up all that liquid goodness. This step is key for that super soft, melt-in-your-mouth texture we’re after. Then, let it all sit for about 10 minutes. This gives the croissants a chance to properly absorb the custard – don’t skip this bit!

Step 5: Finally, the moment of truth! Carefully place your baking dish into the preheated oven. Bake for about 35 to 40 minutes. You want to see that top turn a lovely golden brown and the custard is set, but it should still have a tiny bit of wobble in the very centre. It’ll firm up a bit more as it cools. Oh, and one last thing – I found this brilliant scone recipe recently, and reminded myself how important a good base is for baking. Just like with this pudding, good ingredients and a bit of patience make all the difference!

Serving Suggestions for Your Easy Croissant Bread and Butter Pudding

This pudding is pretty lush on its own, but I absolutely adore serving it with a big dollop of cold, thick double cream – it’s the perfect contrast to the warm, soft pudding. You could also give it a little dusting of icing sugar for an extra bit of sweetness, or drizzle over some of my homemade caramel sauce for pure indulgence. A few fresh berries wouldn’t go amiss either; they add a lovely tanginess!

Storing and Reheating Your Easy Croissant Bread and Butter Pudding

Got leftovers? Lucky you! Once your glorious pudding has cooled down a bit, pop it into an airtight container and into the fridge. It’ll keep beautifully for up to 3 days. Just remember, the lovely crisp topping might soften a little, but it’s still divine.

Reheating is super simple. For that lovely golden top to reappear, pop a portion back into a moderately hot oven (around 325°F or 160°C) for about 10-15 minutes. If you’re in a real rush, the microwave works too, just stir it a little to heat evenly. Honestly, this pudding is also a dream for making ahead for a dinner party – just bake it, let it cool, and reheat before serving. Easy peasy!

Frequently Asked Questions about Easy Croissant Bread and Butter Pudding

Can I use regular bread instead of croissants?

Absolutely! While croissants give this pudding a wonderfully rich and tender texture, you can definitely use slightly stale bread like brioche, challah, or even good quality white sandwich bread. Just cut them into cubes or thick slices and you’ll still get a cracking bread and butter pudding. It’s a great way to use up leftover loaves, and this banana pudding recipe is also fantastic for using up ripe bananas!

Can I make this ahead of time?

Oh yes! This is one of my favourite desserts to make ahead. You can assemble the whole thing, pour over the custard, let it soak, and then cover it tightly and pop it in the fridge for up to 24 hours before baking. It actually gives the croissants more time to soak up all that gorgeous flavour, resulting in an even more tender pudding. Just remember to add a few extra minutes to the baking time if you’re baking it from cold.

What if I don’t have raisins?

No worries at all! Raisins are lovely for that little burst of sweetness, but they’re totally optional. If you don’t have them, or just don’t fancy them, feel free to leave them out. You could also try adding a handful of sultanas, dried cranberries, or even some fresh berries like raspberries or blueberries if you have them to hand. They’ll add a lovely tanginess that’s a bit different but equally delicious!

Before You Go

I really hope you give this easy croissant bread and butter pudding a whirl – it’s such a simple way to make a dessert feel extra special! If you do try it, please leave a comment below and let me know what you thought. Don’t forget to share your creations on Pinterest too – I’d love to see them!

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