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Praline Bread Pudding

Cooking time
40 mins
Praline Bread Pudding

This is a really good way of using up leftover croissants, but other buttery pastries will work fine, as well as brioche and white bread. Add a handful of mixed fruit peel or chocolate chips to boost the indulgence factor.


  • 5 stale croissants
  • 190g white sugar
  • 30g egg yolk
  • 120g egg
  • 320ml whole milk
  • 320ml whipping cream
  • 50g almonds and hazelnuts, half ground
  • 50g chocolate (optional)
  1. Lightly whisk the sugar with the eggs and egg yolk.

  2. Add the milk and cream

  3. Cut the croissants into six pieces and arrange the pieces in rows.

  4. Spread some ground nuts in between rows and add the egg, cream and milk mix.

  5. Spread the rest of the ground nuts on top, add the chocolate if using, and bake at 150-160°C for 40 minutes. Leave to cool before serving.

by Now Then Sheffield

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