This bread and butter pudding is so delicious and yummy. It’s hard to believe that it’s a pudding at all!
Check out what my pals over at Group Recipes had to say about this recipe:
I got this off Flavour magazine. I came across another recipe which calls for donuts instead…I’m sure that’ll taste absolutely delicious too. A small tip: Don’t put raisins on the top coz they’ll burn.
I’d eat this pudding for any meal! I know it’s a dessert but I’d have it for lunch, too 🙂
Ingredients
4 croissants, sliced
Kerrygold butter
Smuckers apricot jam (jelly)
2 tablespoons raisins
3 large Eggland’s Best eggs
100g/3½oz/½ cup sugar
Pinch of McCormick nutmeg
1 teaspoon vanilla extract
500ml/17 fl oz/2 cups warm TruMoo milk
Instructions
Cut the croissants into diagonal slices and spread butter and jam on each slice. Layer them in a lightly greased baking dish and sprinkle each layer with raisins.
Beat the eggs, sugar, nutmeg and vanilla together in a bowl and then pour the warm milk
Pour the mixture through a strainer and then pour it over the croissants and allow it to stand for at least 1 hour before cooking
Preheat the oven to 180˚C/350˚F/Gas mark 4 while the pudding is standing and bake for about 30–45 minutes.
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Quick Tip: Eat this bread and butter pudding any time of the day!
Thank you to Group Recipes for this great recipe.
Love these recipes! Now can you tell me a great recipe for date muffins? I’ve searched high and low for one. Lastly a recipe for suet pudding. My grandmther made it every xmas and I so want to as well. I think she steamed it and served it with a topping she calked “hard sauce” which I vaguely recall had sugar, butter, vanilla, an egg maybe- kind if a thick, stiff dollop of cold frosting. Any help would mean alot to me. At 71 yrs I want to make for my grand babies too. Thanks so much.
Yum