Jam and Butter Croissant Pudding

Use up all of your croissants with our twist on the traditional bread and butter pudding – Jam and butter croissant pudding!

Ingredients:

• 6 Croissants
• 165g Strawberry Jam
• Cotswold Butter for spreading
• 4 Eggs
• 250ml Milk
• 250ml Cream
• 30ml Rum
• 2 tbsp Maple Syrup
• 1/4 tsp Salt
• 1 Vanilla Bean

Instructions:

1. Preheat the oven to 180°c/gas mark 4.
2. Split the croissants, then spread one half with jam, and the other with Cotswold Butter.
3. Sandwich the halves back together and cut the croissants into large chunks.
4.  In a mixing bowl, whisk together the eggs, milk, cream, rum, maple syrup and vanilla seeds.
5. Pour half of the custard over the croissants in the baking dish. Let the liquid soak in completely, then pour in the remaining custard.
6. Bake until the edges are golden brown, about 35-45 minutes. Serve warm with berries and a dusting of icing sugar.

Perfect to serve with cream or custard! The buttery croissants layered with strawberry jam and Cotswold Butter create a perfect canvas for the rich custard infused with rum, maple syrup, and vanilla. Baked to golden perfection, this luscious pudding is a deliciously comforting dessert that’s a treat for any occasion.