Caramel croissant bread & butter puddings

Preparation info
  • Makes


    • Difficulty


Appears in
The Ginger & White Cookbook

By Tonia George

Published 2014

  • About

Getting the caramel really dark for this recipe requires a bit of bravery, but pays off as the sweetness is balanced by an almost burnt tang. We usually make individual bread and butter puds in silicone muffin trays, but you can just as easily put the mixture into a single large ovenproof dish. In either case, the pudding should be a little wobbly in the middle when removed from the oven because it sets as it cools.