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Bread & Butter Pudding


2 almond croissants
3 pain au raisins
400g brioche loaf
6 largeeggs
220g caster sugar
Zest of 1 large orange
2 teaspoons vanilla extract
Icing sugar
100g Lewis Road Creamery Unsalted Butter, melted
600ml Lewis Road Creamery Organic Single Cream
600ml Lewis Road Creamery Organic Milk


  • 1

    Roughly tear and place Croissants, Pain au raisins, and brioche pieces into a greased 2L baking dish.

  • 2

    Whisk the butter, eggs, sugar, cream, milk, orange zest and vanilla together in a bowl until just combined.

  • 3

    Pour mixture over the pastry layers, and then leave the baking dish covered in a cool spot for 3-4 hours to allow mixture to soak in.

  • 4

    Bake the pudding for 1 hour at 180c or until set, check doneness with a wooden skewer

  • 5

    Dust with icing sugar and serve

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