Berry Bread and Butter Pudding

Berry Bread & Butter Pudding

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Course Dessert
Cuisine Irish
Servings 4


  • 75 g butter at room temperature
  • 4 ready-cooked croissants torn in large pieces.
  • 100 g jam we used raspberry jam
  • 2 eggs
  • 25 g caster sugar
  • 300 ml milk
  • 2 figs or 200g fresh berries halved, optional.


  • In a bowl whisk together the eggs and caster sugar until pale and fluffy. Add the milk and beat in the egg mixture until well combined. Keep aside.
  • Generously butter an ovenproof dish. Slice the croissant in half and spread with the jam.
  • Deep each croissant in the egg mixture and place in the ovenproof dish, slightly overlapping in the base of the buttered dish.
  • Scatter over some figs or berries if desired and add a little more of the jam.
  • Pour two-thirds of the egg custard over the layered-up croissant chunks and leave to stand for about 30 minutes or until soaked up most of the egg mixture.
  • Preheat the oven to 160C.
  • Pour the remaining custard over the soaked croissant.
  • Bake for 30-35 minutes until the custard is just set and the top is golden brown.
  • To serve, bring the bread and butter pudding straight to the table and serve with some extra Custard or whipped cream.
Keyword baked dessert, berries, Dessert, jam, Kevin Dundon, pudding

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