If you're like me and you hate those yucky traditional Bread and Butter Pudding recipes with the squishy raisins, then you will love my modern twist on it, which includes fresh berries, chocolate chips and croissants! Give it a try, it might just convert you too!
Prep time: 15 minutes
Cook time: 60 minutes
- 4 Croissants, chopped
- 1 Banana, sliced
- 1 cup Chocolate Buttons
- 1 cup Raspberries
- 4 Eggs, beaten
- 2 cups Cream
- 1/2 cup Brown Sugar
Preheat the oven to 180C and line a large cake tin with baking paper.
Put the croissants, banana, chocolate and berries into a bowl.
In a separate bowl, beat together your eggs, cream and brown sugar until well combined.
Pour all of the cream mixture into the dry ingredients and mix together, ensuring that the dry ingredients are all covered with the glossy cream mixture.
If preferred, sprinkle a light amount of sugar lightly over the top.
Pour into a your cake tin and bake for around 60 minutes. You know it's ready when the top is golden.
Serve and fall deeply in love with Bread and Butter Pudding!