Bread & Butter Pudding With a Twist

Recipe by MontrealJulia
READY IN: 1hr 40mins




  • Preheat oven to 275°F Lightly grease a 13x9in. deep baking dish.
  • Soak the raisins in the sherry while you prepare everything else, covered, stirring occasionally.
  • Stir the milk, cream, sugar & vanilla in a large, heavy saucepan over medium heat until the sugar dissolves and the mixture is warm, about 10 minutes.
  • Remove from the heat and allow to cool slightly.
  • Whisk the whole eggs & egg yolks together in a large bowl. Very slowly, whisk in the warm milk mixture.
  • Place the croissant pieces in the baking dish. Pour the custard over the croissant pieces, and sprinkle with raisins (strained out of their sherry) and a few dashes of cinnamon.
  • Press gently to submerge the croissants & raisins. Let stand for 20 minutes.
  • Place the baking dish in a large roasting pan. Fill the roasting pan halfway up the baking dish with boiled water. Place the roasting pan with the baking dish inside, in the oven.
  • Bake until pudding is firm, 1 hour 20 minutes. Check by gently inseting a sharp knife - it should feel solid and come out clean.
  • Serve warm right away, or cold the next day.