Spongy bread and butter pudding made from challah, almond croissants, chocolate chips and Marsala spiked custard. A perfect dessert for entertaining!
Recipe for THE Bread and Butter Pudding by Anisa Sabet for The Macadames.
You actually can’t go wrong with this dessert. Grab any kind of challah, brioche, chocolate/raisin/almond croissant & you’ve got a delicious base to lather in butter and get ready to soak up all the lovely custard you’ll pour on top. Bread & butter pudding is a go-to for entertaining as you can make it the night before and pop it in the fridge to soak and then bang in the oven when you serve mains.
I used a spring form cake tin lined with baking paper to get this rounded shape, but you can absolutely just pop it into a oven baking tray.
I hope you enjoy this recipe and i’d love to know what you think.
Don’t forget to hashtag #cookwiththemacadames when making my recipes. I love to see how you went and get a peek at your kitchen table.
Ingredients (serves 8):
For the pudding:
- 1 small loaf challah or brioche bread, roughly torn, buttered
- 4 almond croissants, roughly torn
- 100g dark chocolate chips
For the custard:
- 220g caster sugar
- 6 eggs
- 600ml milk
- 600ml pure cream
- 2 teaspoons vanilla extract
- 1/4 cup Marsala
- Finely grated orange zest
For the topping:
- 1/2 cup flaked almonds
- 2 tablespoons caster sugar
- Orange zest
- Icing sugar
- Custard or ice cream
1. Line a spring form pan with baking paper and cover the bottom with foil in case anything spills.
2. Scatter the buttered challah/brioche and torn croissants in your spring form pan, scattering dark chocolate chips in each layer. Beat the custard ingredients in a bowl & pour over the bread. Set aside to soak for 2 hours minimum (or overnight). To help it soak quicker, use your fingers to press down the bread. Definitely give it a minimum of 30 minutes soak before baking.
3. Preheat oven to 160°C. Top with flaked almonds and caster sugar, then pop into the oven to bake for 70-80 minutes or just set (check that a skewer or toothpick comes out clean).
4. Allow the pudding to cool for 30 minutes before de-moulding. Serve with orange zest, icing sugar and custard or ice cream.
Storage: pudding will keep in an airtight container in the fridge for up to 5 days.
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For another similar recipe, try my Chocolate & Raspberry Jam Layer Cake with White Chocolate Buttercream and Toasted Coconut.
Anisa – The Macadames. xx