Kir Croissant Pudding

Paul Hollywood's gloriously indulgent dessert is a sophisticated, tipsy version of classic bread and butter pudding
By Paul Hollywood
Kir Croissant Pudding
  • Rating:
  • Serves: 6
  • Cook Time: 45 minutes
  • Prep Time: 30 minutes
  • Effort: easy



  • 250 ml milk
  • 1/3 of a vanilla pods, split lengthways
  • 3 egg yolks
  • 50 g sugar
  • 12 croissants, sliced lengthways
  • 200 g mixed red berries
  • 100 ml kir
  • icing sugar, sifted, to dust


1. Preheat the oven to 180ºC/gas 4.

2. Heat together the milk and vanilla pod in a saucepan and bring to the boil.

3. Meanwhile, place the yolks and sugar in a bowl. Whisk vigorously until thick and creamy.

4. Add the boiling milk to the yolks, mixing well as you do so.

5. Pour the milk mixture to a clean pan. Gently cook it over a very low heat, stirring the milk mixture continuously with a wooden spatula. Do not bring to the boil or the mixture will curdle. Cook stirring until the mixture thickens into a custard or crème Anglaise and clings to the spatula. Strain through a fine sieve.

6. Layer the sliced croissants and orange slices in a buttered ovenproof dish.

7. Pour over the crème Anglaise. Drizzle over the kir.

8. Bake the pudding for 40 minutes. Sprinkle evenly with icing sugar and grill or glaze with a cook's blow-torch until the sugar caramelises. Serve.

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