White chocolate croissant bread and butter pudding with  rum and Morello cherries

Cherry & Chocolate Croissant Bread Pudding Recipe

30 Minutes
Serves: 2
A bread and butter pudding made with croissants, and Morello cherries coated in a smooth white chocolate and rum custard. Topped with apricot jam and flaked toasted almonds, served with vanilla ice-cream. 

Recipe Ingreds

Pudding

  • 10 grams flaked almonds
  • 1 tbsp apricot jam
  • 15 grams butter
  • 2 single croissants
  • 20 grams dried cherries
  • 6 scoop icecream(vanilla)
  • 10 grams icing sugar

Custard

  • 175 ml double cream
  • 2 whole egg
  • 2 whole egg (yolk)
  • 175 ml milk
  • 75 grams caster sugar
  • 0.25 tsp vanilla extract
  • 85 grams white Chocolate
  • 1.5 tbsp rum

Recipe with pictures Steps

Step 1

  • set the oven to 200C 400F or gas mark 6
  • slice the croissants
  • place in an ovenproof dish

Step 2

  • chop the cherries
  • sprinkle the cherries over the top
  • melt the butter
  • pour over the croissants

Step 3

  • grate the chocolate
  • whisk the eggs,egg yolks and sugar in a bowl
  • heat the milk and cream in a pan
  • till just below boiling point
  • pour the cream into the eggs whisking all the time

Step 4

  • add the grated chocolate to the custard
  • set a side mix occasionally till the chocolate has melted
  • add the rum and vanilla to the custard
  • pour the custard over the croissants

Step 5

  • cover the pudding with foil
  • place in the oven
  • cook for 20 mins

Step 6

  • while the pudding is cooking
  • heat a frying pan
  • toast the almonds until golden brown

Step 7

  • remove the pudding from the oven
  • heat the grill
  • melt the jam in a pan or in microwave in a bowl
  • coat the top of the pudding with jam
  • Dust with icing sugar
  • place under the grill
  • caramelise the top

Step 8

  • sprinkle with almonds
  • serve with vanilla icecream

Recipe Utensils

  • 1 chopping board
  • 1 foil
  • 1 frying pan
  • 1 grater
  • 1 large knife
  • 1 medium pan
  • 1 oven proof dish
  • 1 pastry brush
  • 1 sieve
  • 2 small bowl
  • 1 whisk

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How to make cherry & chocolate croissant bread pudding

Cut the croissants into slices, and organise in an oven proof dish, chop the cherries and sprinkle over the top. Melt the butter an pour over the sliced croissants, Make the custard by heating the milk and cream till just below boiling point and beating the eggs and sugar together. Pour the hot milk and cream over the eggs beating all the time, add the grated white chocolate, rum and vanilla set aside to allow the chocolate to melt stir occasionally. When the chocolate has melted pour the custard over the pudding, cover with foil and bake for 20 minutes. While the dessert is cooking toast the almond slices and melt the apricot jam. Remove the pudding from the oven and sprinkle with almonds, glaze with jam. Sprinkle with icing sugar and place under a grill to caramelise the pudding

What makes our white chocolate bread and butter pudding the best 

Bread and butter pudding originates from the UK. It is traditionally made of slices of buttered bread scattered with raisins and covered with an egg custard, seasoned with nutmeg or vanilla. Our bread and butter pudding is a modern take on the traditional, we have replaced the bread with sliced croissants, replaced the raisins with dried cherries, and we have flavoured our vanilla custard with white chocolate and rum. We have topped our pudding with sliced almonds and an apricot jam sugar glaze. 

How and when to cook croissant bread pudding

This recipe is simple to cook and makes a delicious dessert for spring autumn and winter. It would make an ideal sweet for a traditional English winter dinner party menu. This pudding can easily be adjusted with milk or dark chocolate instead of white chocolate and the dried fruit can be swapped for dates apricots or dried raspberries to name a few. 

Other custard desserts

Apple and vanilla custard tart

Fresh Strawberry Pancakes with Orange Custard Sauce

Lemon Layer Pudding


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