Croissant bread and butter pudding recipe

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serves: 4
Cooking: 1 hr 25 min

Nutrition per portion

Calories 1160 kCal 58%
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  • Making this delicious dessert with light, buttery croissant adds a continental twist to a British classic.

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    • 50g unsalted butter
    • 7 medium croissants, halved lengthways and widthways
    • 50g sultanas
    • 50g ready to eat dried figs, roughly chopped
    • 50g ready to eat dried apricots, roughly chopped
    • 300ml full-fat milk
    • 300ml double cream
    • 5tbsp caster sugar
    • 75ml Baileys
    • 4 medium eggs, lightly beaten
    • 2tbsp apricot jam


    • Preheat oven to 150 C, 300 F, gas 2. Butter a 23cm ovenproof dish and use the remaining butter to grease the croissant pieces. Arrange them in the dish, in a tight circular pattern and scatter with dried fruit, pushing some of it in between the slices.

    • Place remaining ingredients, except for jam, in a large bowl whisking lightly to incorporate thoroughly. Pour over croissants and allow to stand for 20 mins. Don’t worry if all the custard doesn’t fit in – you can pour in the remainder just before baking, when the croissants will have soaked most of it up.

    • Bake for 40-45 mins until set. Place jam in a bowl and stir in 1tbsp hot water from the kettle. Stir well and use to glaze pudding. Return to oven for 5 mins, then serve with vanilla ice cream.

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    (101 ratings)
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