Bread and butter pudding

This recipe is from Tina Bester’s book Love Food

Other Recipes from Tina:

The buttered croissants make this dish extra indulgent – leave it to stand for at least an hour before baking to ensure that the custard soaks into every nook and cranny.


  • 4 croissants, sliced
  • Butter
  • Apricot jam (jelly)
  • 2 tablespoons raisins
  • 3 large eggs
  • 100g/3½oz/½ cup sugar
  • Pinch of nutmeg
  • 1 teaspoon vanilla extract
  • 500ml/17fl oz/2 cups warm milk

(serves 6–8)

  1. Cut the croissants into diagonal slices and spread butter and jam on each slice. Layer them in a lightly greased baking dish and sprinkle each layer with raisins (but don’t put raisins on the top, as they will burn).
  2. Beat the eggs, sugar, nutmeg and vanilla together in a bowl and then pour the warm milk onto the egg mixture, beating all the time. Make sure that all the sugar has dissolved.
  3. Pour the mixture through a strainer and then pour it over the croissants and allow it to stand for at least 1 hour before cooking. (This is important otherwise it ends up tasting very ‘eggy’.)
  4. Preheat the oven to 180˚C/350˚F/Gas mark 4 while the pudding is standing and bake for about 30–45 minutes.

Other articles by

Leave a Reply

Your email address will not be published. Required fields are marked *

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>

All content © Flavour Magazine 2011  |  Editor login
Website by