Bread and butter pudding
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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.
Prep Time25 mins
Cook Time40 mins
Total Time1 hr 5 mins
Course: Dessert
Cuisine: British
Keyword: dessert


  • 50 g softened butter plus extra to grease
  • 2-3 tbsp apricot jam
  • 6 pains au chocolat
  • 1-2 tbsp ground cinnamon
  • 4 tbsp demerara sugar
  • 35 g raisins or sultanas
  • 500 ml whole milk
  • 120 ml double cream
  • 6 eggs


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.