Syrup Croissant Bread and Butter Pudding Recipe
This is a super easy winter pudding. I have made this a couple of times now and am a tiny bit in love with it. It features my most favourite ingredient of all time – Golden Syrup. This is my first choice for pancakes, a sponge pudding and even eggy bread if I am being woefully honest with you. The only difficult thing about this recipe is stopping your youngest child eating the croissants you have bought, while you wait for them to go stale. I ended up hiding them from George as I was going to have to amend the recipe to only include 5 croissants. If you can keep your family away from the pastries, I hope you agree this Syrup Croissant Bread and Butter Pudding is well worth the no effort it takes to make it.
I do have a confession from the outset. There is no butter in this bread and butter pudding, but I didn’t want to call it a bread pudding, because it isn’t that either. Moving on from this web of deceit, this pudding is wonderful butter or no butter. Syrup, croissants, eggs and cream, these are a few of my favourite things. This warming, comforting, soothing dessert is actually not too sweet. The croissants are crisp and golden, the custard soft and creamy. Serve this with rivers of cream or a large dollop of cold custard, I really don’t like custard hot. This recipe is, amongst other things, your friend. You can make it in advance leaving it to soak while you create some sort of main course masterpiece, then bake it while you’re eating your main course. I have also baked it off, taking it out of the oven 5 minutes before the cooking time is up, then re-heating in a hot oven for 10 minutes later on. I did say it was your friend, that is if you really want to eat your friends slathered in cream or custard. A huge thank you to Fab Food 4 All for the inspiration.
Hot puddings often seem a bit of a drama, especially if you’ve gone to tons of trouble making a main course. But not this Syrup Croissant Bread and Butter Pudding. This is crisp and golden, and even though it feeds 4 to 6 people, you may be loathe to share it.
What a stylish set of ingredients, this could even pass for breakfast fodder at a push. Do try and leave the croissants to go a little stale if you can.
Make a start on this by buttering your medium sized baking dish and pre heating the oven to around 160 degrees fan assisted. Then slice the croissants, on the diagonal if you can without them falling apart, then pack them into your serving dish.
Now, get on with the custardy part. Take a large bowl or jug and add the eggs. Mine were tiny small eggs so I used 5 but 4 large eggs would be great. Pour on the milk, cream and vanilla and whisk until well blended.
Next, measure the syrup into a small jug then microwave it for around 30 seconds to make it easier to then whisk into the egg mixture.
Once you have whisked the syrup into the custard to add golden sweetness, pour this over the sliced croissants and press down to ensure maximum custard to croissant absorption.
Leave this to settle for at least 15 minutes. I have left mine for a good couple of hours and it was still amazing. Then pop in your pre heated oven for 30 to 35 minutes or until golden brown, puffed up and proud looking.
Serve straight from the dish with a spoon, refusing to share, or distribute amongst your guests offering litres of pouring cream and custard, hot or cold *cold if it’s me please*.
As we speak, Clyde is seeing off the final portion of a recent batch of Syrup Croissant Bread and Butter Pudding. A brief stint in the microwave or a hot oven and any left overs are as good as gold. This pudding is not only my friend, it can be your friend too. Just try to get to it before your family do.
Syrup Croissant Bread and Butter Pudding Recipe
Serves 4 to 6
You won’t need any exciting equipment just a large square serving dish
6 croissants, stale ones are best
4 large eggs, or 5 if they are really small
100ml double cream
1 teaspoon vanilla extract
6 tablespoons golden syrup
Cream and or custard to serve
Butter your serving dish and pre heat your oven to 160 degrees fan assisted.
Cut each croissant into 3 to 4 pieces, slice on the diagonal if you can. Take a large baking dish and line up the croissant pieces in the dish, pack them all in. Pop the dish to one side.
In a large bowl, whisk together the eggs then whisk in the milk, double cream and vanilla extract. Take a small jug and measure in the golden syrup. Microwave for a round 30 seconds to make it easier to mix then whisk into the egg, cream and milk mixture.
Pour this over the sliced croissants then press down to ensure all the egg mixture is well absorbed. Leave to sit for at least 15 minutes before putting in your pre heated oven. Cook for around 30 to 35 minutes or until golden brown, smelling divine and the custard is cooked through. Serve piping hot with cream and or custard and even an extra drizzle of golden syrup, if you like.