Croissant Bread and Butter Pudding Recipe With Blackberries

Croissant bread and butter pudding

  • serves 4
  • Easy

Take your pudding to the next level with buttery croissants, blackberry jam and fresh blackberries


Make this blackberry croissant bread and butter pudding, then check out our classic bread and butter pudding, brioche bread and butter pudding, hot cross bun bread and butter pudding and chocolate bread and butter pudding



  • double cream 225ml
  • whole milk 375ml
  • eggs 3
  • caster sugar 75g
  • vanilla extract ¾ tsp
  • croissants 4-5, halved horizontally
  • unsalted butter 50g
  • blackberry jam 4 tbsp
  • blackberries 150g
  • demerara sugar 1 tbsp
  • single cream to serve


  • Step 1

    Heat the oven to 170C/fan 150C/gas 31/2. Heat the double cream and whole milk in a pan until just below simmering. Briefly whisk the eggs, caster sugar and vanilla extract in a bowl to combine. Pour a little of the hot milk and cream onto the eggs and whisk well then pour in the remaining milk and cream, and whisk again.

  • Step 2

    Spread the bottom croissants halves with the butter and jam, then put the tops back on. Put them, top-side up, into a deep baking dish so they fit fairly snugly. Pour over all of the custard and leave to soak for 10 minutes. Dot over all of the blackberries, sprinkle with the sugar and bake for 30 minutes until the custard has set and the top is crisp. Serve with the single cream.

Check out our best blackberry recipes here...

Blackberry and Yogurt Cake Recipe

Nutritional Information

  • Kcals 866
  • Fat 59.4g
  • Saturates 34.3g
  • Carbs 65.4g
  • Sugars 43.6g
  • Fibre 3.4g
  • Protein 15.2g
  • Salt 0.8g