Sunday, 25 January 2015

Canadian Bread and Butter Pudding

An exclusive from Niloufer's Kitchen

Bread and Butter Pudding; Canadian Style!!

Originating in England since Medieval times the bread and butter pudding seems to be shedding its humble roots. Putting together left over bread soaked in milk it is a very basic dessert  which must be baked to perfection. To me, perfection means the custard must have a jiggle in the dish when removed. Cooling it down will help set it further. There can be nothing worse than an over done custard.

With over hundreds of combinations, the bread and butter pudding in the 21st century has left its stigma behind. Fine dining restaurants have managed to glorify this poor mans pudding. What was a messy slop once piled in with custard is now served elegantly with Creme Anglaise. Try adding whisky or Grand Marnier or even marmalade already prepared with whisky; It tastes amazing. Similarly try nutmeg, cinnamon or cardamom to alternate the flavours.

Serves 10 -12 persons

8 croissants

4 cups almond milk
4 tsp maple butter (alternates provided in "Tips" below)
1 tbsp brown sugar
1 tsp vanilla
1/2 tsp freshly scraped nutmeg
1/4 tsp salt
4 eggs at room temperature
1/4 cup flaked sliced almonds

In a dish place 8 croissants wrong side up.

In a large jug or bowl whip together the milk,maple butter, sugar, vanilla,salt, nutmeg and eggs.
Pour it over the croissants and leave it overnight. Turn it over once half way through to make sure its right side up and both the sides are soaked through. Sprinkle the almonds all over and leave it for the rest of the time. Cover and place in refrigerator for the overnight.

Before baking preheat the oven to 350F/180C. 

Place the dish uncovered, lower the heat to 300F/150C. 
Allow it to set until it jiggles. It should take 45 minutes depending how shallow or deep the dish is. Do not over bake. If you are unsure turn the oven off and let it set in the warmth checking every 10 minutes.
Allow to just cool a little bit.
Serve this warm with Maple Syrup!.


There are generally two sizes in croissants. I have used the smaller variety in my recipe. Just make sure you have the dish filled with the croissants in one layer and no more.

Another decadent substitute would be to use almond croissants instead! 

If you do not have Maple syrup butter, you can simply add 4 tsp maple syrup into the egg custard. If you prefer to use another liquid choices are of agave, honey, golden syrup or any sweet thick syrup of choice. Optionally add 4 tsp of orange marmalade with or without whisky in it.

Maple syrup butter is available in the supermarkets in small jars; If using the cinnamon flavoured maple syrup butter you may omit the nutmeg if you prefer.
Cinnamon powder is a good substitute for nutmeg powder.

Croissants are buttery on their own and do not need additional butter in case you are wondering if I have forgotten that ingredient!!

Creme Anglaise is another wonderful addition served on the side of this delicious dessert.

For more delicious desserts click on

Niloufer's Kitchen: A Sweet Trio

Photo credit Nafeesa Jalal


  1. Nothing wrong with the original British recipe that used creamy whole milk, a good handful or two of sultanas or raisins and leftover bread. Croissants, agreed is a nice touch but we didn't know what they were in the 1950s. Cinnamon is NOT an acceptable substitute for nutmeg which is essential for a good bread-and-butter pudding. No almonds or almond milk thank you. At home, it was always served warm with tinned evaporated milk which for some extraordinary reason I never fathomed was known as 'hydraulics'.

  2. Hello Jenny Fletcher, Thank you for your comment. Of course there is nothing wrong with the good old British Recipe and this is not an intent to change it either! Just an interesting alternate to the ever changing World Of Cuisine.

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