How do I know the bread and butter pudding is cooked?

The custard should be just set, the top lightly coloured and the centre still have a slight wobble. Bake on the middle rack at 160°C (320°F) for about 30 minutes, as it keeps settling after it comes out.

Can I make the croissant pudding without Disaronno?

Yes. Simply leave out the Disaronno when you finish the custard for an alcohol-free version that suits children. The vanilla, white chocolate and dried cranberries still give the pudding plenty of flavour.

Why do the croissants need toasting first?

Toasting crisps the edges so the croissants hold their shape once covered in custard. Keep it brief so they do not dry out too much, then let them cool before breaking them into chunky pieces.

How do I stop the custard from curdling?

Warm the cream and milk gently without boiling, then whisk a third into the yolks and sugar gradually before adding the rest. Cook over a low heat for 6 to 8 minutes, stirring often, until it coats the back of a spoon.

Outdoor Cooking & Charcoal Oven Recipes / Bake

Croissant Bread and Butter Pudding

Name: Croissant Bread and Butter Pudding
Prep time: 25 min
Cook time: 45 min
Yield: 10
Cuisine: British
Ingredients: 12 croissants; 400 ml double cream; 400 ml milk; 1 vanilla pod; 200 ml Disaronno; 8 egg yolks; 200 g light brown or raw cane sugar; 250 g white chocolate buttons or chopped white chocolate; 200 g dried cranberries

Croissants, vanilla custard, Disaronno and white chocolate. This bread and butter pudding is generous by nature, with dried cranberries adding a welcome sharpness. The tops turn golden in Charlie while the custard underneath stays soft. A good use for croissants, if any have survived breakfast.

William PodburyChef

Bake

Prep25 minutes

Cook45 minutes

Serves10

DifficultyEasy

Ingredients

12 croissants
400 ml double cream
400 ml milk
1 vanilla pod
200 ml Disaronno
8 egg yolks
200 g light brown or raw cane sugar
250 g white chocolate buttons or chopped white chocolate
200 g dried cranberries

Equipment

Charlie Oven Cooking Rack$300.00 View, Charlie Oven Cooking Rack
Flat Bed Plancha Rack$300.00 View, Flat Bed Plancha Rack
Charlie Charcoal Oven$6,400.00 View, Charlie Charcoal Oven

Method

Set the Charlie to 160°C (320°F).
Place the croissants on a rack and toast them briefly in the oven, until the edges are lightly crisp and golden. Remove from the oven and let them cool before you break them up.
Pour the cream and milk into a saucepan. Split the vanilla pod, scrape out the seeds and add both seeds and pod to the pan. Warm gently until steaming but not boiling, then take off the heat.
In a large mixing bowl, whisk the egg yolks and sugar together until smooth and slightly paler. Slowly pour a third of the warm cream mixture into the yolk bowl while whisking. Add the remaining cream mixture and whisk again until combined.
Return the mixture to the saucepan and place over a low heat. Cook for 6 to 8 minutes, stirring often, until the custard has thickened slightly and coats the back of a spoon. Remove from the heat, take out the vanilla pod and stir in the Disaronno.
Break the toasted croissants into chunky pieces and place them in a deep baking tray or oven dish. Scatter the white chocolate and dried cranberries evenly through the croissant pieces.
Pour the warm custard slowly over the tray, making sure everything is soaked. Let the dish sit for a few minutes so the croissants absorb more of the custard.
Place the dish on a middle rack inside the Charlie. Cook at 160°C (320°F) for about 30 minutes.
The pudding is ready when the custard is just set, the top has taken on gentle colour and the centre still has a slight wobble.
Spoon into warm bowls and serve as it is, or add cream or ice cream if you want it even richer. It’s an ideal finish to any meal cooked over fire.

More recipes

The cook

William Podbury

Chef

William Podbury is a professional chef and open fire cooking expert. Formerly a chef at Embers in Northampton, his cooking is all about harnessing fire and smoke to get the very best from great ingredients.

More recipes by William Podbury

Frequently asked questions

How do I know the bread and butter pudding is cooked?

The custard should be just set, the top lightly coloured and the centre still have a slight wobble. Bake on the middle rack at 160°C (320°F) for about 30 minutes, as it keeps settling after it comes out.
Can I make the croissant pudding without Disaronno?

Yes. Simply leave out the Disaronno when you finish the custard for an alcohol-free version that suits children. The vanilla, white chocolate and dried cranberries still give the pudding plenty of flavour.
Why do the croissants need toasting first?

Toasting crisps the edges so the croissants hold their shape once covered in custard. Keep it brief so they do not dry out too much, then let them cool before breaking them into chunky pieces.
How do I stop the custard from curdling?

Warm the cream and milk gently without boiling, then whisk a third into the yolks and sugar gradually before adding the rest. Cook over a low heat for 6 to 8 minutes, stirring often, until it coats the back of a spoon.