It’s December of 2021 – the weather is under 12 degrees Celcius and this Bread Pudding is giving me life and much needed warmth. One of my favourite desserts to have in Winters is this warm, crunchy yet soft pudding.
It’s a rendition of one of my first recipes on the blog (more about it below), this recipe is one of my go-to bakes to serve during dinner parties just because the ingredients required are super basic, and is prepped and cooked in under 30 minutes.
Once I made a pudding in 20 minutes, no soak and still turned out great just in time for 12:00 AM for my parents anniversary. Try this one out, super easy and delicious.
Grandma’s Bread Pudding
This OG bread pudding recipe which was featured on my blog as one of the first few recipes in March 21, was my Grandmothers recipe. It was passed onto her daughter-in-law and my mother, who taught the recipe to me.
One of the best desserts I have had growing up in my house. So simple yet so fascinating. The original recipe which be found by clicking here, was made with sliced breads – whilst this rendition changed it to Croissants and added some rum as well for a superior soak and tinge of flavour. Let’s read more about the croissant bit and the result in the next bit.
Crossant over Bread?
1. Croissant – as described above, croissant is puff pastry bread by the French. If you don’t have it available at home – you can use sliced breads as well, they do not disappoint either.
2. Sugar – this recipe uses both caster sugar and brown sugar. I would suggest you to use both, they have its own charm and texture which the recipe requires. If you are short on brown sugar, increase caster sugar’s quantity to 1/2 cup.
3. Milk – we live in a consumerism set world with more options of milk than colours! Almond, Soy, Skim, Half Fat, Full Fat – make this recipe with whatever floats your boat. It will still be too tasty.
4. Eggs – an essential component of this recipe is egg and you would require 3. Sorry but I don’t have a substitute yet for an eggless version. I’ll however try to develop one.
5. Cinnamon – my favourite ingredient and spice, a pinch of which is enough to add a good flavour to your desserts. Using cinnamon is a must and shouldn’t be omitted.
6. Rum & Raisins – where rum is concerned, you can use any from Bacardi to Old Monk. If given an option, always go for darker rum in baking as it packs more intensity and flavour. Raisins are a great component too for this dish, but however if you don’t fancy these dry fruits, feel free to skip it.
7. Vanilla Essence – you would not want your dish to smell of eggs. Add some good quality vanilla essence! 2 of my favourite brands are Sprigg and Madras Vanilla Bean (available at Amazon).
8. Honey (optional) – sweetener with a taste. Drizzing the final dish with honey will add to the flavour and intensity of the dish and even though it’s only optional I would urge you to add some.
For this dish, I used a baking pan with dimensions of 9*6 inch pan. The beauty of this pan, is since its ceramic – it’s both great to bake in and to serve in as well. The white pan pictured above and below is by Rena Germany and can be bought at their online store as well.
- Measuring Cups and Spoons
- Baking Dish (9*6 Inch) or similar size.
- 4-5 Croissants medium - large
- ⅓ cup Brown Sugar
- ¼ cup Caster Sugar
- 3 Eggs large
- 1½ cup Milk
- ⅛ cup Rum
- ⅛ cup Raisins
- 1 tsp Vanilla extract
- 1 tsp Cinnamon Powder
- Pinch of Salt
- Take a bowl, add egg and sugar (both white & brown), whisk together until the sugar gets properly dissolved with the egg.
- Add in the milk and Vanilla Essence into this mixture and mix well until combined. Next, add cinnamon, pinch of salt and rum and mix well using a whisk.
- Cut croissants into small-small pieces, roughly. Add them to the mix and mix well using your hands or with a spatula.
- Grease your baking pan with a bit of butter and transfer the misture into the baking pan. Add some raisins here and there and leave it to soak. It is optional to soak your pudding, you can do without as well. If you are leaving it for sometime, and it dries out, please add more milk, ¼ cup at a time before baking.
- Prepare your oven, and preheat it to 170°C, bake it for 15-20 minutes or until the egg is not runny and fully cooked. Transfer to a wire rack to cool down slightly. Drizzle with honey or sprinkle with some Confectioners Sugar! Enjoy!
Someone once rightly said “a recipe has no soul, you must bring soul to the recipe”, so here I am, trying to bring my passion for food into easy to make recipes from around the world.
My name is Sohail Nath and I welcome you to my happy place, @boy.eatsworld.
This blog, my creativity’s nest covers travel inspirations, authentic yet homemade recipe and food blogs.