Bread and Butter Pudding With Croissants and Custard

Bread and butter pudding with croissants and custard is a posh version of the staple British dessert, which turns everyday pastries into something rather special in this rich, buttery comforting pud.

You still get all that sweet custardy flavor, but the croissants give it a much more luxurious mouthfeel and taste than regular bread.

A pudding that is so versatile and easy to make, you can whip it up any day using those leftover croissants turning them into creamy, soft bites soaked in velvety custard.

Why Use Croissants for Bread and Butter Pudding?

What makes this dish so perfect is the croissants are nice and light with a buttery taste.

Croissants, unlike your basic loaf of bread, have an added layer of decadence and a delicious melt-in-the-mouth quality that just does something to this custard.

The golden-brown, flaky croissants strike a perfect balance with the rich and creamy centers when baked creating sophisticated comfort food in every bite of this wonderful bread pudding.

Benefits of Making Bread and Butter Pudding

Croissants are used to make this dessert even more decadent and special; it seems extra fancy without any extra work.

The custard base holds the croissants in unison, voila a cake-like goodness infused with delicious treats.

It is also a great way to repurpose day-old croissants (or in my case, leftover ones that were getting slightly stale) and it ends up being quite fancy dessert.

Ingredients

• 4 large croissants a day old are fine and preferably not soft ones: They are perfect for this due to their many layers which will sop up the custard nicely.
• Whole Milk 3 cups: serves as a base for our custard, making it creamy and smooth.
• 3 large eggs are necessary for the pudding to firm up and add that wonderful creamy quality
• 1/2 cup sugar (granulated): Had enough sweetness to make it into a solid custard without overpowering the softness of flavor from croissants.
• 1 teaspoon natural vanilla extract: Made for the perfect egg and nut combo, providing just a bit of custard-like warmth to enhance that buttery puff pastry flavor.
• 1 Tbsp of softened unsalted butter: to add a glaze and more flavor/texture.
• 1 Tbsp raisins or sultanas (optional) Provide some small sweet and chewy bits in the pudding
• Powdered sugar (for dusting): Sprinkle just before serving, it gives a very elegant appearance.

Step-by-Step Guide to Prepare

Prepare the Croissants

Slice the croissants in half crosswise and spread with a little butter. This little bit of extra butter adds so much flavor and helps the croissants to brown beautifully in the oven.

If your croissants are fresh, let them sit out a bit so that they lose some of their moisture before assembling the bread pudding batter slightly stale croissants will absorb more custard!

Space Your Croissants on the Baking Sheet

Butter an 8 by 11-inch baking dish and line the half (2) croissant halves in overlapping layers.

For a more rustic feel, you can stand some of the halves upright. If desired, layer the sprinkling of raisins or sultanas into each level as well to make a complimenting sweetness versus creamy custard.

Make the Custard Mixture

Beat eggs, sugar, and vanilla extract in a large bowl until combined. Whisking all the time slowly pour in cold milk and ensure that it mixes well smoothly.

The custard will permeate the croissants and lock them in with a creamy base of your bread pudding.

Drizzle the Custard Over the Top of the Croissants

Pour custard over croissants, making sure to soak evenly. Press gently with a spatula or the back of a spoon on the croissants so they soak up some custard.

Allow the pudding to sit for 10-15 minutes so that all of your croissants get soaked.

Bake the Pudding

Bake your rolls at 350°F (180°C). Bake on the middle rack for 30-35 minutes until custard is set and top golden brown & slightly crackled.

The pudding should be slightly puffed, and the custard no longer jiggly but soft to the touch.

Serve the Pudding

Now take the dish out of the oven and let it cool down just a bit before you serve.

Top with powdered sugar before serving for some extra sweetness and presentation.

The dish tastes best at room temperature, arguably even better warm when the custard is like creme anglaise and croissants are still supple and flaky).

Tips for the Best Preparation

Day Old Croissants:

Try to use croissants that are slightly stale because they will absorb the custard without getting soggy.

Pop your croissants in the oven to reheat them shortly before you need them.

Add additional Ingredients:

Add chocolate chips, dried fruit, orange zest, or sprinkle cinnamon powder on the custard to add different variants to your dessert. This way you can make it as per your preferences.

Adjust Sweetener:

In case you don’t like sweet dishes, add a little less sugar to the custard, assuming that the croissant might have its sweetness.

Don’t over-bake:

To avoid making pudding in a make that dries it, watch over your pudding while it is baking and take it out when it is set and has only a slight wobble in the center.

Serve with a Dip:

Vanilla ice cream, caramel sauce, whipped cream, or clotted cream can be served with the pudding to add more flavor and variety to the dish at the same time, it complements the croissant nicely.

Frequently Asked Question

Can I make this pudding with fresh croissants?

This can be made with fresh ones, but they’d have to sit out for a few hours so they can be stale, which would allow them to absorb the custard and add more texture.

How do I store leftover bread and butter pudding?

Gather any leftovers, cover them with plastic wrap, or move them into an airtight bowl or container, and refrigerate for about three days. Reheat purification portions in the oven or microwave oven.

Can I make this dessert ahead of time?

This dish can be made in advance before baking and put in the fridge for a few minutes or overnight before baking it.

What can I use instead of whole milk for the custard?

If you need to make them dairy-free, replace the whole milk with half and half or a little almond milk or any other variety of non-dairy nut milk. This will change the texture and flavor just a bit, but this pudding is fluffy and delicious.

Can I freeze bread and butter pudding?

Bread and butter pudding with croissants can be frozen. Once the pudding is cool, wrap it in plastic and freeze.

It keeps well up to a month. Just thaw them in the refrigerator overnight and reheat them un, either i toaster oven or regular oven until heated through.

Conclusion

It is a luxurious, comforting dessert that renders plain ingredients extraordinary croissants soaked in custard until as soft and silky to the texture + boozy dried fruit nested into almost every layer.

Croissants add delightful butter-rich flavor and luxurious texture, ensuring this simple yet indulgent dish makes a statement at any brunch or special breakfast for one.

A rich and luxurious pudding with a creamy custard soaked into the crisp, golden croissants. Warm by itself or with some luxurious sauce, this is a dessert that turns something ordinary into a special.