#6 Banoffee & Peanut Butter Croissant Bread & Butter Pudding
Happy New Year & all that jazz, now for dessert.
It’s been a while.
Happy New Year (yes I know it’s January 23rd), the Christmas period ultimately ended up being a big old gluttonous, eventful, delightful in parts, and chaotic soiree which is pretty standard for Christmas isn’t it? Here’s to another 11 months before we have to do it all again!
We are currently in the very exciting and nerve wracking phase of both selling our currant house & buying a new house down south, so my creative juices haven’t exactly been a’flowing. So I had a wee break to get my mojo back. Now here we are at the end of January, and I want to talk about how to elevate some more traditional but by no means boring desserts. Over on TSK+ I will be showing you how to make a staggering tower of Crumpet French Toast with Black Forest Compote. Subscribe below to get full access to this recipe and all my other exclusives!
Enter Bread and Butter pudding.
I have done so many variations on this pudding, trying it with brioche (insane), panettone (heavenly), chocolate muffins (euphoric), and even crumpets (texturally interesting but didn’t hit the mark). In my opinion, a croissant was just perfect for this adaptation.
Why?
It already houses so much butter, and the flakiness of the pasty is gorgeous when you get to eat a corner piece of this pud, it seemed like a no-brainer. What surprised me the most was the fact that I went for a Banoffee flavoured route as I do tend to place banana a solid 3/10 on any dessert lists. BUT, needs must when it was the most delicious of all the pairings.
Banoffee & Peanut Butter Croissant Bread & Butter Pudding.
Ingredients
400ml Double Cream
220 ml Whole Milk
4 Large Eggs (yolks only)
3 Tsp Smooth Peanut Butter
1 Tsp Vanilla Extract
3 Tbsp Golden Caster Sugar
2 Bananas, finely chopped into circles
120g 50/60% dark chocolate, roughly chopped
1/2 Tsp cinnamon powder
6 large all butter croissants, halved
Method
Preheat the oven to 180/160C fan and butter a large ovenproof dish with salted butter. Set aside.
Heat the cream, milk , peanut butter and vanilla in a pan until scalding, whisking to fully combine the peanut butter and cream together.
Remove from the heat. In a separate bowl and the egg yolks, cinnamon and sugar together, then slowly pour in 1/5th of the heated cream.
Stir to combine and then pour this mixture into the pot of heated cream. This is to temper the eggs to stop them curdling later.
Halve the croissants and place them down, alternating between sprinkling the chocolate, sliced banana and cream over each layer. Repeat until you run out of ingredients. Pop into the oven and bake for 25-30 minutes until a deep golden brown and it is softly set. Enjoy!