Cherry Croissant Bread & Butter Pudding

Recipe Cherry Croissant Bread Butter Pudding


    • 4-5 Brasserie Croissants
    • 60g butter, plus extra to grease dish
    • 1 cup cherry jam
    • 150g fresh or frozen cherries, plus extra to serve
    • 1 orange, zested
    • 300ml thickened cream
    • 250ml whole milk
    • 1 tsp cinnamon
    • ¼ cup caster sugar
    • 3 eggs, plus 1 egg yolk
    • 1 tsp vanilla bean paste
    • Steeves Maples Maple Syrup, to serve
    • Icing sugar, to serve

    Serves: 6
    Preparation Time: 75 minutes
    Difficulty: A little effort required
    Attributes: Vegetarian


    1. Preheat oven to 180°C (160°C fan-forced). Cut the croissants in half lengthways and generously spread with butter and cherry jam. Grease a 1.5L baking dish and arrange croissants inside. Scatter over cherries and orange zest.
    2. Place the cream, milk and cinnamon in a saucepan and heat gently for 2 mins until starting to boil. Remove from heat. Beat the sugar and eggs in a large bowl until combined. Slowly pour in the warm milk, stirring until smooth. Stir in vanilla. Pour over croissants and set aside to soak for 15 mins.
    3. Bake for 45 mins until edges are golden brown. Serve warm with extra cherries, a drizzle of maple syrup and sprinkle of icing sugar.