Bread and butter pudding with pain au chocolat
Use some pain au chocolat or croissants to take bread and butter pudding up a knotch. This delicious twist on a classic pudding will be love by all the family.
plus extra to grease
pains au chocolat
raisins or sultanas
Preheat the oven to 190C / 180C Fan and lightly butter a 18 x 23cm baking dish.
Spoon the jam into a pan then heat over a low heat for a few minutes until it has melted. Remove from the heat and set aside.
Prepare the dish by sprinkling 2 tbsp of the sugar and all the raisins/sultanas over the bottom of the dish. Pour over most of the melted jam, just leaving enough to glaze the pudding at the end.
Prepare the dry ingredients
Cut the pan au chocolat into 1cm strips then butter them on one side. Place them in a large bowl and set aside for now.
Prepare the wet ingredients.
Measure the milk into a jug. If you have digital scales you can set them to ml to make measuring a bit easier and more accurate.
Crack the eggs, either straight into the milk or into a separate bowl, then give it all a good whisk.
Add the cinnamon then pour half the mixture over the bowl of bread.
Arrange the bread in the dish.
When the mixture has soaked in a little arrange the bread in the serving dish so the pieces are overlapping.
Pour the rest of the milk and egg mixture on top then sprinkle the remaining sugar on top.
Cook the bread and butter pudding
Bake in the oven for 35–40 minutes until it’s cook through and golden brown.
To serve, brush the pudding with the reserved melted jam and serve immediately.