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I once read the following statement:  “In the 13th century England, bread pudding was known as “poor man’s pudding”.  BUT I just have to say this is not quite the truth.  First of all, it was a way of using day-old bread, therefore not wasting anything, but above all it is delicious.  Therefore I would say it was a genius that thought of this recipe.  I just love it.  Especially this twist on the traditional England recipe, using croissants and adding chocolate chips.  

Choc Chip Dessert

Time:  50 min.

Difficulty:  Easy

Tiffany Hatley


  • 300 g Croissants
  • 150 g Margarine melted
  • 220 g Orange marmalade
  • 3 Eggs
  • 45 ml Brown sugar
  • 100 g Castor Sugar
  • 500 ml cream
  • 50 g Choc Chips
  • 125 ml Whipping Cream

How to make a Croissant Pudding

Break the croissants roughly into big-sized pieces and place them in a large oven-proof baking dish.

Melt the margarine and marmalade until runny and then pour it over the croissants.

In a separate bowl beat the eggs, cream, and castor sugar together until well combined and pour over the croissants.

Sprinkle the brown sugar and chocolate chips over the top of the croissants.

Bake in a preheated oven @ 180 ˚C for 35 – 40 minutes until golden brown.

Serve with the whipped cream.

The recipe is enough for a baking dish sized:  16×32 cm

Chocolate + Croissants = Match made in heaven

Tips from the chef

  • Using butter or margarine that has a 40% or more fat content just makes it so much better.
  • Instead of marmalade, you can use any of your favorite jams, like strawberry or apricot.
  • For a healthier option, you can leave out the choc chips and replace them with raisins or combine the two for something more interesting.
  • I love to use a lot of chocolate chips…I love chocolate (LOL)
  • You can decorate with berries (like raspberries) just before serving and it will look awesome.
Chocolate Croissant
For an interesting twist
Nigella Lawson’s website has a fabulous recipe, which you can also try:
Orange-Scented Brioche Pudding
This is really an old-fashioned bread and butter pudding with a fragrant flourish. 
  • butter (for greasing)
  • 75 grams golden sultanas
  • 3 tablespoons grand marnier
  • 16 slices slightly stale brioche
  • 8 teaspoons fine cut or shredless orange marmalade

You can get the rest of the recipe on her website.

The origin of bread and butter pudding

One of the earliest published recipes for a bread and butter pudding so named is found in Eliza Smith’s The Compleat Housewife of 1728. She instructs “Take a two penny loaf, and a pound of fresh butter; spread it in very thin slices, as to eat; cut them off as you spread them, and stone half a pound of raisins, and wash a pound of currants; then put puff-paste at the bottom of a dish, and lay a row of your bread and butter, and strew a handful of currants, a few raisins, and some little bits of butter, and so do till your dish is full; then boil three pints of cream and thicken it when cold with the yolks of ten eggs, a grated nutmeg, a little salt, near half a pound of sugar, and some orange flower-water; pour this in just as the pudding is going into the oven” – Wikipedia