This bread and butter pudding is so delicious and yummy. It’s hard to believe that it’s a pudding at all! I love to make this bread pudding on Sunday mornings before we head to church. it’s always a comforting treat for the entire family to enjoy. Bread pudding with butter sauce is also nice as a Christmas morning breakfast. In fact, this bread pudding is good on ANY day. Will you be making it with me?
I’d eat this pudding for any meal! I know it’s a dessert but I’d have it for lunch, too 🙂
Ingredients
4 croissants, sliced
Kerrygold butter
Smuckers apricot jam (jelly)
2 tablespoons raisins
3 large Eggland’s Best eggs
100g/3½oz/½ cup sugar
Pinch of McCormick nutmeg
1 teaspoon vanilla extract
500ml/17 fl oz/2 cups warm TruMoo milk
Instructions
Cut the croissants into diagonal slices and spread butter and jam on each slice. Layer them in a lightly greased baking dish and sprinkle each layer with raisins.
Beat the eggs, sugar, nutmeg and vanilla together in a bowl and then pour the warm milk
Pour the mixture through a strainer and then pour it over the croissants and allow it to stand for at least 1 hour before cooking
Preheat the oven to 180˚C/350˚F/Gas mark 4 while the pudding is standing and bake for about 30–45 minutes.
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Quick Tip: Eat this bread and butter pudding any time of the day!
Thank you Will Cook For Smiles for this wonderful photo.
ROLANDO TRY IT SO GOOD