Cherry Ripe Croissant Bread Pudding 🍒

By Andy Cooks · 75 min

Ingredients

Instructions

1. Tear the croissants into small pieces and put them in a large mixing bowl.
2. In a separate bowl, whisk the cream, eggs and caster sugar until smooth.
3. Pour two-thirds of the cream mixture over the croissant pieces. Add three-quarters of the toasted coconut, two-thirds of the chocolate chips and two-thirds of the cherries. Mix well so the croissant pieces are evenly coated.
4. Line a 24 x 14 cm (9½ x 5½ in) loaf tin with parchment paper.
5. Layer the remaining cherries, toasted coconut and chocolate chips into the tin.
6. Press the croissant mixture firmly into the tin, leaving no gaps. Pour the remaining cream mixture evenly over the top. If it does not all fit, let it soak for 3–4 minutes, then add the rest.
7. Bake in a preheated oven at 180°C (fan-forced) / 160°C (conventional) / 350°F for 25–30 minutes, until the top is deep golden brown.
8. Take out of the oven and let the pudding cool slightly before turning it out of the tin. Slice and serve warm or at room temperature.

Summarized from Andy Cooks's video. Watch it for the details.

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