The Ultimate Bread and Butter Pudding Recipe | StickyToffee Bread & Butter Pudding


This bread and butter pudding recipe is THE ULTIMATE Bread & Butter Pudding It is some crazy mutant hybrid between Sticky Toffee Pudding, Bread and Butter Pudding and of course Croissants, smothered with lashings of caramel sauce!
I had loads of left over croissants from the previous videos so I thought this would be the perfect send off for all those off cuts and trimmings! Obviously if you don’t want to use croissant for the pudding you can use bread, sourdough or brioche, or even mixture of all three to make this incredible but simple bread and butter pudding!
I promise this is the last croissant related video for some time! We’ll move on to something else next week. So if you’ve lasted this long, then stick around because we have fun new things coming up!
Take care dudes!
Big love and stay safe! ❤️ x
#croissant #stickytoffeepudding #breadandbutterpudding
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350g stoned medjool dates
½tsp bicarbonate of soda
6-8 croissant, thickly sliced
3 whole eggs
3 egg yolks
1tbsp vanilla extract
75g sugar
500ml double cream
Demerara sugar to sprinkle
For the sauce:
100g butter
100g golden syrup
100g soft dark brown sugar
100ml double cream
1tsp vanilla extract
100g stoned medijool dates, very finely chopped
Place the dates and bicarbonate of soda in a saucepan and just cover with water. Simmer gently until the dates break down, stirring frequently. The mixture should form a paste.
Line a 2lb loaf tin with silicone paper. Arrange alternate layers of croissant and date mixture in the prepared tin starting and finishing with the croissant.
Place the eggs, yolks, vanilla extract, and sugar in a bowl and mix well. Pour the cream onto the egg mixture, mix well. Pour over the pudding and leave to soak for about 20 minutes.
Pre-heat the oven to gas mark 4, 180ºC. Prepare a bain-marie. Sprinkle the top of the pudding with some demerara sugar and bake in the prepared bain-marie for approximately 25 – 30 minutes or until the custard is just set.
To make the sauce place the butter, syrup and sugar in a saucepan, bring to the boil and stir over the heat until smooth. Stir in the cream, vanilla extract and chopped dates. Bring to the boil and keep warm.
When the pudding is cooked remove from the bain-marie and leave to stand for a few minutes.
Carefully lift out of the tin and place on a serving plate. Cut yourself a giant wedge and drench in that toffee sauce!
Ice cream is also not a bad idea if your feeling yourself!
Your welcome!


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