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marshmallow sauce

White Choc Pecan Bread & Butter Pudding with Marshmallow Sauce

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You’ll never look at bread and butter pudding the same after you’ve tried this recipe!

  • Makes : 8 |
  • Difficulty:

  • Prep Time : 1:20 hours |
  • Cook Time : 40 mins
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Bread and Butter Pudding

15 g butter, for greasing
6 croissants, sliced
100 g butter
100 g pecan nuts
1 ½ C (375 ml) milk
1 C (250 ml) cream
50 g white chocolate, cut into small pieces
1 tsp (5 ml) vanilla extract
50 g castor sugar
4 large eggs
¼ tsp (1.25 ml) nutmeg
¼ tsp (1.25 ml) cinnamon

Marshmallow Sauce

1 large egg
85 g castor sugar
2 Tbsp (30 ml) water
pinch cream of tartar
1 Tbsp (15 ml) liquid glucose

Bread and Butter Pudding

Slice and butter the 6 croissants and layer them in a greased skillet pan.

Scatter with ⅓ of the pecan nuts. Repeat the layering to use up the rest of the croissants and set aside. Top with the remaining ⅓ of pecan nuts.

Pour the milk and cream into a medium saucepan and heat until almost simmering. Watch that it doesn’t burn. Add the white chocolate and vanilla. Continue to gently heat and stir.

Meanwhile, whisk together the castor sugar, eggs, nutmeg and cinnamon in a large bowl until combined. Pour a ⅓ of the milk mixture into the sugar and eggs and mix well. Pour in the rest of the milk mixture and whisk well.

Pour the mixture through a sieve to remove any stringy bits from the eggs and then carefully pour the milk mixture over the croissants and allow it to stand for 1 hour to soak.

Preheat the oven to 180 ºC.

Place the pudding in the oven and cook for 30-40 minutes until the surface is golden brown and the custard is just cooked and has started to set.

Marshmallow Sauce

Place all the ingredients in the bowl of a stand mixer and whisk until it forms a glossy white pouring sauce, about 10-15 minutes but watch it carefully, you don’t want it to become too thick.

When ready, drizzle the warm puddings generously and serve.