Recipe Ideas

Croissant, Bread & Butter Pudding

4 days ago, 3 min read

Croissant, Bread & Butter Pudding

Transform leftovers into pure indulgence with this Croissant Bread & Butter Pudding, featuring sweet, dried apricots and crunchy flaked almonds.

Prevent the Waste Trend: This inventive twist on a classic dessert not only reduces waste but also taps into the ‘Prevent the Waste’ trend, showing how sustainable cooking can be both delicious and creative. Perfect for turning surplus ingredients into a showstopping treat!

Ingredients

15 xChefs’ Selections Buttered Croissants

200gChefs’ Selections Dried Apricots

150gChefs’ Selections Flaked Almonds

10 xFree Range Eggs

600mlDouble Cream

400mlMilk

1tspVanilla

To serveChefs’ Selections Custard Powder

Method

Start by placing your croissants on a tray and bake for 10-12 minutes until golden brown then set aside to cool.

Now soak your apricots in boiling water to soften. Once soft remove the water and slice the apricots.
Allow approximately 10 minutes for soaking.

In a bowl mix together the cream, milk, eggs and vanilla.
Whisk thoroughly to ensure eggs are fully incorporated.

Now slice the croissant in half, you don’t need to butter these as they are made with lots of butter.

Line your tray with grease proof paper.

Layer the croissants across the tray and sprinkle demerara sugar and the sliced apricots on the top of each layer. Repeat this a further 2/3 times depending on the depth of your tray
Don’t forget to scatter the flaked almonds between layers for extra crunch.

Now pour over the cold custard mix until the croissants are just covered.

Bake for 1 hour at 150°C.

Serve with Chefs’ Selections custard.

Use day-old or slightly stale croissants for best results – they’ll absorb the custard mixture better without becoming too soggy.

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