Croissant & Chocolate Bread Butter Pudding with Orange and Nutmeg Anglaise

Serves: 8–10
Prep Time: 30 minutes
Cook Time: 45 minutes
Resting Time: 25 minutes

Ingredients

Bread Butter Pudding:

• 6 eggs
• 2 tins condensed milk
• 2 cups pouring cream
• 50g melted butter
• 12 croissants, sliced into rustic pieces
• 100g dark chocolate, roughly chopped
• 2 tsp cinnamon
• Pinch of nutmeg
• Pinch of allspice
• 1 tsp vanilla paste

Method

1. Preheat oven to 175°C (fan-forced).

2. Lightly grease a deep baking dish suitable for both baking and serving.

3. Slice the croissants into rustic, irregular pieces.

4. Layer the croissants in the tray, scattering chocolate between the layers. Reserve a handful of chocolate for topping.

5. In a large bowl, whisk together eggs, condensed milk, pouring cream, melted butter, cinnamon, nutmeg, allspice, and vanilla paste until well combined.

6. Pour the custard mixture evenly over the croissants. Allow to soak for 25 minutes.

7. Scatter the reserved chocolate on top.

8. Bake in the preheated oven for 45 minutes, or until golden and the custard has set.

Orange & Nutmeg Anglaise:

Ingredients

• 550ml milk
• 1 tsp vanilla paste
• Zest of 1 orange
• 75g sugar
• 5 egg yolks
• Pinch of salt

Method

1. In a medium saucepan, combine milk, orange zest, vanilla paste, and salt. Bring just to a boil, then remove from heat and let infuse for 5–10 minutes.
2. In a mixing bowl, whisk egg yolks and sugar together until pale and fluffy.
3. Gradually add the warm milk mixture to the yolks, one ladle at a time, whisking constantly to avoid curdling.
4. Return the mixture to a clean saucepan. Cook gently over low heat, stirring constantly with a wooden spoon or spatula, until the custard thickens and coats the back of the spoon — about 10 minutes or until it reaches 82°C.
5. Immediately strain and transfer to a chilled container to stop the cooking process.

To Serve

• Spoon warm bread butter pudding into serving bowls.
• Drizzle generously with warm Orange & Nutmeg Anglaise.
• Optional: garnish with orange zest curls, toasted nuts, or a dusting of icing sugar.