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.
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This classic dessert originated in Britain in the 18th century, where it was first published in a 1728 cookbook by English cookbook writer, Eliza Smith. A richer variation of bread pudding, the traditional bread and butter pudding recipe uses buttered stale bread and raisins that are soaked in egg custard and baked in an oven. Spices like cinnamon or nutmeg may be added, as well as vanilla and extra cream.
Before Smith’s recipe, bread pudding was made from bread soaked in water or milk and flavoured with sugar and spices, a recipe dating back to the 11th century. Eggs were introduced to the dessert around the 13th century when it became more widely available. Butter was included later on in the 15th to 17th century and the dish was known as ‘whitepot’.
Modern versions of the dish use different kinds of bread as the base, including buttery breads like brioche, challah or croissants. Croissants are a favourite because of the luscious texture and flavour they bring. You’ll also see recipes with accompaniments like fresh fruit, chocolate and nuts.
This croissant bread and butter pudding recipe uses a slow cooker. Before you start cooking, make sure you have all your equipment and ingredients on hand. You’ll need a slow cooker, knife, chopping board, butter knife, 6-cup (1.5L) ovenproof dish, weighing scale for baking, measuring cup, measuring spoons, whisk, medium-sized bowl, heatproof ramekin and food thermometer. For ingredients, you’ll use Coles Bake at Home All Butter Croissants, butter, Coles Strawberry Jam, fresh strawberries, white chocolate buttons, Coles Australian Free Range Eggs, thickened cream, milk, caster sugar, vanilla bean paste and icing sugar.
Begin by rinsing and slicing the strawberries, splitting the croissants in half lengthways, and greasing a 6-cup ovenproof dish using some butter. This ovenproof dish can be rectangular, square shaped or round, it’s up to you. Use a butter knife to spread butter and jam on the cut-side of the croissants, then arrange them in the greased dish with the cut-side up, scattering sliced strawberries and white chocolate buttons throughout the dish.
Lightly whisk the eggs before adding to the thickened cream, milk, caster sugar and vanilla bean paste. Whisk to combine, then pour this mixture over the croissants, strawberries and chocolate buttons. Allow the croissants to soak up this custard mixture for about 5 minutes.
While this is soaking, set up the slow cooker. Place an empty heatproof ramekin in the base of the slow cooker and pour boiling water into the slow cooker until it reaches 5cm up the sides of the slow cooker. Put the ovenproof dish containing the croissants on top of the ramekin and cover the slow cooker. Cook on low for 3 hours or until the custard is set. Cooking on a low temperature is important to avoid curdling the custard. To check that the custard is set enough, use a food thermometer to check that the centre is at 71°C.
Take the pudding out of the slow cooker and set aside for about 5-10 mins. This allows the custard, which may still look very jiggly in the centre of the dish, to continue cooking from the residual heat. Then serve the warm pudding with a dusting of icing sugar.
Here’s how to make bread and butter pudding that people will rave about. There are many ways to dress up a croissant and butter pudding. Instead of simply buttering the croissant, spread a jam of your choice or marmalade to add a tart and fruity flavour. This recipe features strawberry jam as the additional spread to butter. If you’re a chocolate lover, you can use a chocolate spread to make chocolate bread and butter pudding.
Chocolate can also be scattered or sprinkled around the croissants so that it melts into the custard and around the croissants. Try white chocolate buttons like this recipe uses, or opt for milk or dark chocolate if you prefer.
Fruit, whether dried or fresh, adds either a brightness or additional sweetness to the pudding. The fresh strawberries in this recipe helps balance the rich and sweet taste of the dessert. You can also use raspberries or blueberries. If you prefer a dessert that is sweeter, banana bread and butter pudding is worth a try. Or maybe you’d like to make an old fashioned bread and butter pudding featuring dried fruit like raisins or sultanas that are pre-soaked in water.
You can also add some sliced or chopped nuts, like peanut, almonds, macadamia or pistachio, or sprinkle in spices like cinnamon, cardamom or nutmeg to add depth of flavour.
Make this easy bread and butter pudding following the recipe and tips above. It is guaranteed to be a show-stopper at your next potluck or family weekend lunch. for more creative bread and butter pudding ideas, try these recipes for mini cinnamon toast bread and butter puddings, choc-strawberry bread and butter pudding cake or chocolate panettone bread and butter pudding cake. Jazz up your Easter table with a hot cross bun pudding, hot cross bun flower pudding or Luke Mangan's easter bread and butter pudding with dark chocolate sauce. Looking for other croissant recipes? check out Mona’s cheat’s almond croissants, cheat’s chocolate-orange croissants, ricotta and raspberry croissant French toast. or if you’re hankering after something savoury, try Courtney Roulston's ham and cheese croissant bake.
Energy: 2242kJ/536 Cals (26%)
Protein: 10g (20%)
Fat: 35g (50%)
Sat fat: 21g (88%)
Carb: 48g (15%)
Sugar: 35g (39%)
Fibre: 1g (3%)
Sodium: 246mg (12%)
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