Prue Leith’s Super-Easy Chocolate Croissant Bread Pudding Has the 'Smells and Tastes of Christmas'
"It’s warm and comforting in winter and special enough for a festive feast," says the 'Great British Baking Show' judge
Greg Dupree
Prue Leith's Croissant Bread PuddingBaking expert Prue Leith knows the merit of stale pastries.
The Great British Baking Show judge uses day-old croissants in her "seriously good, luxury version” of bread pudding. "It smells and tastes of Christmas: cinnamon, pears and caramelized sugar," she says of the dessert, which is featured in her new cookbook Life’s Too Short to Stuff a Mushroom.
"It’s good anytime but warm and comforting in winter and special enough for a festive feast," she says.
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"You can make it with any leftover bread, but the richer ones—like brioche, panettone and croissant—get the best results,” says Leith, who shares a version of her classic recipe below. "And substitute plums, bananas or apple slices for the pears."
Prue Leith’s Croissant Bread Pudding with Chocolate, Hazelnuts and Pear
1 Tbsp. unsalted butter, softened
4 large day-old croissants
⅓ cup (about 3½ oz.) chocolate-hazelnut spread (such as Nutella)
1 very ripe medium Anjou pear, peeled, cored and cut into ½-in. slices
1 ¼ cups heavy cream
½ cup superfine sugar
2 large eggs
1 tsp. vanilla extract
Pinch of sea salt
¼ cup hazelnuts, toasted and chopped
1. Preheat oven to 350°. Grease an 11x7-inch baking dish with butter.
2. Cut croissants in half horizontally, and spread chocolate-hazelnut spread evenly over bottom half of each croissant (about 1 tablespoon each); sandwich with top halves. Cut each sandwich into thirds, and arrange in an even layer in baking dish. Place sliced pears around croissant pieces to fill any gaps.
3. Whisk heavy cream, sugar, eggs, vanilla and salt together in a medium bowl. Pour mixture over croissants and pears, ensuring they are fully submerged. Cover with foil.
4. Bake in oven for 20 minutes. Uncover, and continue baking until golden brown and custard is set, about 25 minutes longer. Sprinkle with hazelnuts, and serve.
Serves: 6
Active time: 15 minutes
Total time: 1 hour
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