Croissant bread and butter pudding with strawberries
This delicious twist on classic bread and butter pudding is ready to bake in just 10 minutes. With buttery croissants and strawberries, it’s an irresistible winter warmer.
Note: + cooling & 5 mins soaking time
- 4 Coles Bake at Home All Butter Croissants, split
- 40g butter, softened
- 1/3 cup (110g) Coles Strawberry Jam
- 150g strawberries, thinly sliced
- 100g white choc buttons
- 4 Coles Australian Free Range Eggs, lightly whisked
- 1 cup (250ml) thickened cream
- 1/2 cup (125ml) milk
- 1/4 cup (55g) caster sugar
- 1 tsp vanilla bean paste
- Icing sugar, to serve
Grease a 6-cup (1.5L) ovenproof dish. Place croissant, cut-side up, on a work surface. Spread evenly with butter and jam. Arrange the croissant, strawberry and choc buttons in the prepared dish.
Place the egg, cream, milk, sugar and vanilla in a medium bowl and whisk to combine. Pour over the croissant mixture in the dish. Set aside for 5 mins to soak.
Place a heatproof ramekin in the base of a slow cooker. Top with baking dish. Pour enough boiling water into the slow cooker to come 5cm up the side of the slow cooker. Cover and cook for 3 hours on low or until the custard is set. Set aside to cool slightly.
Sprinkle with icing sugar to serve.
Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet.