Marmalade croissant puddings

This sophisticated version of bread and butter pudding uses croissants to create a luxurious dessert that's easy, delicious and perfect with a good dollop of vanilla ice cream

  • 25 mins cooking
  • Serves 4
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  • 4 plain croissants, halved
  • 50 gram softened butter
  • marmalade or jam of your choice, for spreading
  • 300 millilitre cream
  • 100 millilitre milk
  • scraped seeds 1 vanilla bean
  • finely grated zest 1 orange
  • 3 eggs
  • 1 egg yolk
  • 90 gram caster sugar
To serve
  • icing sugar, for dusting
  • vanilla ice cream (optional)


  • 1
    Preheat oven to 170°C and preheat grill to high. Place croissants cut-side up on a baking tray and grill until toasted (1-2 minutes). Cool slightly, then spread with butter and a little marmalade.
  • 2
    Bring cream, milk, vanilla seeds and orange zest to the simmer over medium-high heat.
  • 3
    Whisk eggs, yolk and sugar in a bowl to combine, then pour into cream mixture and whisk until thickened. Remove from heat.
  • 4
    Coarsely tear croissants into large pieces and arrange in four buttered and sugared 400ml ramekins.
  • 5
    Pour cream mixture into ramekins, stand for 5 minutes to soak, then bake until set and golden (10-15 minutes). Serve hot, dusted with icing sugar and with vanilla ice cream.

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