This delicious Jamie Oliver Croissant Bread and Butter Pudding is a decadent dessert made with buttery croissants, rich custard, and a hint of dark chocolate and orange marmalade. It’s an easy, indulgent treat that’s perfect for using up stale croissants and can be enjoyed warm or cold for a comforting dessert.
More Jamie Oliver Recipe:
- Jamie Oliver Orange Marmalade Recipe
- Jamie Oliver Strawberry Buckwheat Pancakes
- Jamie Oliver Potato Rostis With Beetroot Horseradish
💛 Why You’ll Love This Croissant Bread And Butter Pudding Recipe
- Great Taste: This pudding mixes buttery croissants, rich chocolate, and zesty orange marmalade for a truly special flavor. It feels like a treat every time.
- Simple to Make: This recipe is very easy to follow. It doesn’t need special skills, so anyone can make it.
- Enjoy It Your Way: You can eat this pudding hot or cold. Add some cream, custard, or ice cream to make it even better.
- Great for Parties: This dessert looks fancy and tastes rich, making it perfect for holidays or family dinners.
- Make It Yours: Feel free to change some ingredients to fit what you like or need. Use different bread or jam to make the pudding just right for you.
🥞 Jamie Oliver Croissant Bread And Butter Pudding Ingredients
- 125 g (1/2 cup plus 1 tablespoon) unsalted butter, plus extra for greasing
- 4 tablespoons demerara sugar
- 8 large plain croissants, roughly torn
- 1 vanilla pod, halved lengthwise, seeds scraped out
- 300 ml (1 1/4 cups) double cream
- 300 ml (1 1/4 cups) whole milk
- 5 large free-range eggs
- 100 g (1/2 cup) golden caster sugar
- 60 g (2 oz) quality dark chocolate (70%)
- 60 g (2 oz) bitter orange marmalade
🥮 How To Make Jamie Oliver Croissant Bread And Butter Pudding
- Prepare the Oven and Tart Tin: Preheat the oven to 180°C (350°F/gas mark 4). Grease a 28cm (11 inches) loose-bottomed tart tin with some extra butter. Take 2 tablespoons of demerara sugar and crush it finely using a pestle and mortar. Mix it with the remaining sugar to create a variety of textures. Sprinkle this sugar mixture into the greased tart tin, coating the surface evenly. Shake out the excess sugar and set it aside.
- Line the Tin with Croissants: Use the torn croissants to line the base and sides of the tart tin. Press down firmly to compact them and create a shell-like base.
- Simmer the Cream Mixture: Combine the double cream, whole milk, the extra butter, and both the vanilla pod and its seeds in a saucepan. Heat over medium heat and simmer for 5 minutes, or until the butter has melted. Ensure the mixture does not boil to prevent curdling.
- Prepare the Custard: In a large bowl, whisk the eggs with the golden caster sugar for about 2 minutes, until smooth. Gradually add the hot cream mixture to the egg mixture while whisking constantly. Once combined, remove and discard the vanilla pod.
- Assemble the Pudding: Pour one-third of the custard into the croissant-lined tart tin and allow it to soak for a few minutes. Soak the remaining croissant pieces in the remaining custard for a couple of minutes. Layer these soaked croissant pieces into the tart shell, interspersing pieces of dark chocolate and dollops of orange marmalade between the layers.
- Bake the Pudding: Pour any leftover custard over the assembled pudding. Allow it to stand briefly so the croissants can fully absorb the custard. Sprinkle the top with the reserved demerara sugar. Bake in the preheated oven for about 25 minutes, or until the pudding is set.
- Serve: Let the pudding rest for 10 minutes after baking. Serve warm with cream, custard, or ice cream. This pudding is also delicious and served cold, making it perfect for enjoying any leftovers.
💭 Recipe Tips
- Use Old Croissants: It’s better to use croissants that are a day old. They soak up the custard well. Fresh croissants might get too soft.
- Crush Some Sugar: Crush some of the sugar you use. This makes the top of the pudding crunchy and nice.
- Get All the Vanilla Seeds Out: Make sure to get all the seeds from the vanilla pod. These seeds make the custard taste very good.
- Put Ingredients in Layers: Put the croissants, chocolate, and marmalade in layers but not evenly. This makes sure every piece of the pudding has lots of flavors.
- Watch the Baking Time: Keep checking the pudding in the oven. It should not bake too long or not enough. It needs to be just right, set, and a bit golden on top.
🍨 What To Serve With Croissant Bread And Butter Pudding?
Croissant Bread and Butter Pudding pairs well with vanilla ice cream, whipped cream, caramel sauce, or fresh berries. It also can be served alongside a hot cup of coffee, a glass of dessert wine, chai tea, or hot chocolate for a delicious finish to any meal.
🎚 How To Store Leftovers Croissant Bread And Butter Pudding?
- Refrigerate: Store the pudding in an airtight container in the refrigerator for up to 3 days.
- Freeze: Wrap the pudding tightly with foil or plastic wrap, then place in a freezer-safe bag or container. Freeze for up to 1 month.
🥵How To Reheat Leftovers Croissant Bread And Butter Pudding?
- In The Oven: Preheat your oven to 150°C (300°F). Place the pudding in an oven-safe dish and cover with foil. Reheat for 15-20 minutes or until heated through.
- In The Microwave: Place a serving of the pudding in a microwave-safe dish. Heat on high for 1-2 minutes or until warm.
FAQ’S:
Can I Substitute The Orange Marmalade?
Yes, if you’re not a fan of orange marmalade, you can use another citrus marmalade or even a berry jam for a different flavor profile.
Is There A Dairy-free Alternative For The Cream And Milk?
Absolutely! You can use coconut cream and almond milk as dairy-free alternatives. Keep in mind that this will slightly alter the flavor but will still be delicious.
How Do I Know When The Pudding Is Perfectly Baked?
The pudding is done when it’s set and slightly golden on top. Insert a knife or skewer in the center; if it comes out clean, the pudding is ready.
Can I Prepare This Pudding In Advance?
Yes, you can assemble the pudding a day in advance and keep it refrigerated. Bake it the next day as directed in the recipe.
How Long Does It Take For The Pudding To Soak Up The Custard?
Allow the croissants to soak in the custard for at least 5 minutes before baking to ensure they absorb as much flavor as possible.
More Jamie Oliver Recipe:
Jamie Oliver Croissant Bread And Butter Pudding Nutrition Fact
- Calories: 300cals
- Total Fat: 15g
- Saturated Fat: 10g
- Trans Fat: 0.5g
- Total Carbs: 36g
- Net Carbs: 35g
- Dietary Fiber: 1g
- Total Sugars: 22g
Jamie Oliver Croissant Bread And Butter Pudding
Description
Jamie Oliver Croissant Bread and Butter Pudding is made with croissants, dark chocolate, orange marmalade, double cream, and whole milk. This easy Croissant Bread and Butter Pudding recipe creates a tasty dessert that takes about 55 minutes to prepare and can serve up to 8 people.
Ingredients
Instructions
- Prepare the Oven and Tart Tin: Preheat the oven to 180°C (350°F/gas mark 4). Grease a 28cm (11 inches) loose-bottomed tart tin with some extra butter. Take 2 tablespoons of demerara sugar and crush it finely using a pestle and mortar. Mix it with the remaining sugar to create a variety of textures. Sprinkle this sugar mixture into the greased tart tin, coating the surface evenly. Shake out the excess sugar and set it aside.
- Line the Tin with Croissants: Use the torn croissants to line the base and sides of the tart tin. Press down firmly to compact them and create a shell-like base.
- Simmer the Cream Mixture: Combine the double cream, whole milk, the extra butter, and both the vanilla pod and its seeds in a saucepan. Heat over medium heat and simmer for 5 minutes, or until the butter has melted. Ensure the mixture does not boil to prevent curdling.
- Prepare the Custard: In a large bowl, whisk the eggs with the golden caster sugar for about 2 minutes, until smooth. Gradually add the hot cream mixture to the egg mixture while whisking constantly. Once combined, remove and discard the vanilla pod.
- Assemble the Pudding: Pour one-third of the custard into the croissant-lined tart tin and allow it to soak for a few minutes. Soak the remaining croissant pieces in the remaining custard for a couple of minutes. Layer these soaked croissant pieces into the tart shell, interspersing pieces of dark chocolate and dollops of orange marmalade between the layers.
- Bake the Pudding: Pour any leftover custard over the assembled pudding. Allow it to stand briefly so the croissants can fully absorb the custard. Sprinkle the top with the reserved demerara sugar. Bake in the preheated oven for about 25 minutes, or until the pudding is set.
- Serve: Let the pudding rest for 10 minutes after baking. Serve warm with cream, custard, or ice cream. This pudding is also delicious and served cold, making it perfect for enjoying any leftovers.
Notes
- Use Old Croissants: It’s better to use croissants that are a day old. They soak up the custard well. Fresh croissants might get too soft.
- Crush Some Sugar: Crush some of the sugar you use. This makes the top of the pudding crunchy and nice.
- Get All the Vanilla Seeds Out: Make sure to get all the seeds from the vanilla pod. These seeds make the custard taste very good.
- Put Ingredients in Layers: Put the croissants, chocolate, and marmalade in layers but not evenly. This makes sure every piece of the pudding has lots of flavors.
- Watch the Baking Time: Keep checking the pudding in the oven. It should not bake too long or not enough. It needs to be just right, set, and a bit golden on top.
Jamie Oliver Croissant Bread And Butter Pudding