Almond Croissant & Cherry Fudge Bread & Butter Pudding

3.6/5 rating (10 votes)
  • Serves: 8
  • Prep Time: 20 mins
  • Ready in: 30-40 mins
  • Difficulty: Moderate
  • Print:
Almond Croissant & Cherry Fudge Bread & Butter Pudding

This is an indulgent and delicious dessert, ideal for a special treat.


  • 600mls milk
  • 600mls whipping cream
  • 4 whole medium eggs
  • 2 egg yolks
  • 1tbsp vanilla extract
  • 3-4 tbsp Golden syrup
  • 2 tsp freshly ground nutmeg
  • finely grated zest 1 lemon
  • 125g semi dried cherries
  • 100g small fudge pieces
  • 6 almond croissants, sliced into 1cm slices
  • 6 tbsp apricot jam
  • 2 tbsp water
  • 50g fudge pieces
  • thick double cream or vanilla ice cream to serve

Share This

Follow Phil


  • Preheated oven to 160° C, gas 3.
  • Place the milk and cream into a saucepan and bring to the boil. Remove and leave to cool for 5 minutes.
  • Lightly whisk the eggs, yolks, vanilla, Golden syrup, nutmeg and lemon zest together.
  • Pour over the slightly cooled milk and cream.
  • Place half the sliced croissant into 30cm square 4cm deep ovenproof dish.
  • Sprinkle over half the cherries and fudge pieces, then top with the other half of the croissant pieces, fudge and cherries.
  • Gently pour over the warm milk and cream mix.
  • Lightly press down with a potato masher so the croissant are completely immersed, leave for about 5 minutes to soak up the cream and milk, then re press.
  • Cover the dish with silver foil and place the dish in a baking tray.
  • Pour boiling water around dish until its roughly half way up the side of the pudding dish.
  • Carefully place the tray into the pre heated oven and cook for 30-40 minutes, do not let it overcook and soufflé. The custard needs to be just set or slightly under cooked.
  • Carefully remove from the water bath and take off the foil.
  • Mix the apricot jam with the water and mix well, paint onto the top of the pudding.
  • Sprinkle over fudge pieces and serve with cream or ice cream or both!