When Easter brunch has strawberry croissant pudding on the menu, you know you’re in for a treat – luscious strawberry preserves, cream, buttery croissants baked to custard perfection & served with dollops of whipped cream & warm hazelnut chocolate sauce making this the ultimate bread pudding.
Serve this decadent pudding warm but make it the day before you want to serve it & serve it cold with lots of billowy cream & warm chocolate sauce.
Bread pudding, or bread & butter pudding is an old fashioned, English-inspired dessert. It’s a perfect way to use up day or two old bread as the milk & cream along with the eggs soften the bread & form a silky-smooth custard. In this recipe we’ve used croissants instead of bread to joosh it up a little.
The warm chocolate hazelnut sauce is just hazelnut spread, warmed in the microwave. This addictive brunch recipe could effortlessly do double-duty & be served as a dessert with ice cream (& the chocolate hazelnut sauce too of course). Whether you’re making this for Easter brunch or opt to serve after the evening meal as dessert, you’ll fall in love with this recipe. It really is that good! Cheers, Lovoni
PS – Try these super easy & so wonderfully delicious tomato & goat cheese tarts – for brunch or with cocktails – either way it’s a winner.
strawberry croissant pudding
- 1 1/2 cups sliced strawberries
- 6 croissants, halved horizontally
- 1/4 cup butter, softened
- 1 cup strawberry jam
- 6 large eggs
- 2 cups milk
- 2 cups heavy cream
- 1/2 cup granulated sugar
- 1 teaspoon vanilla extract
- confectioner’s (icing) sugar, for dusting optional
- whipped cream, fresh strawberries, warmed hazelnut spread, to serve
- Grease a shallow 12-cup baking dish. Scatter the strawberries over the bottom of the dish.
- Spread cut side of each croissant half with butter then jam. Arrange, slightly overlapping in a single layer over strawberries.
- Preheat oven to 350°F (180°C). Whisk eggs, milk, cream, sugar & vanilla together in a large bowl. Pour over the croissants; let stand for 15 minutes.
- Place the baking dish inside a roasting pan & pour in enough very hot water to come halfway up side/sides of the baking dish. Bake for 1 1/4 hours or until the center is set when you wobble the pan slightly (the pudding will be jiggly even when cooked). Let stand for at least 1 hour before serving. The pudding can be stored, covered, in the fridge until the next day & is best served cold.
- Dust the pudding with icing sugar just before serving. Serve with whipped cream, fresh strawberries & warmed hazelnut spread.