Chocolate Bread & Butter Pudding

60 min


Butter, to grease
4 large croissants
100g dark chocolate, roughly chopped
2 large eggs
1 cup Meadow Fresh Original Milk (250ml)
2/3 cup Meadow Fresh Cream (160ml)
1/2 cup caster sugar (110g)
2 tsp vanilla extract
1 Tbsp raw sugar
Icing sugar, to dust (optional)
Meadow Fresh Thick & Creamy Custard or vanilla ice cream, to serve


  1. Grease a large round baking dish (approximately 22cm diameter) with butter.
  2. Tear croissants into roughly 2cm pieces. Arrange half the croissants in the ramekins.
    Scatter half the chocolate on top, then add remaining croissants and chocolate.
  3. Place eggs, milk, cream, sugar and vanilla in a jug and whisk until well combined. Pour
    over the croissants and leave to sit for 20 minutes.
  4. Meanwhile, preheat oven to 160ÂșC fan bake.
  5. Sprinkle pudding with raw sugar and bake for 45 minutes, until golden brown and just set.  Allow to rest for a couple of minutes, then dust with icing sugar and serve with custard or ice cream.


You can make four smaller puddings if you prefer. Use 12cm ramekins and reduce
cooking time to 25 minutes.