Marmalade Croissant, Chocolate and Butter Pudding* (*with no butter)

Try this tasty alternative version of the traditional bread and butter pudding.

It’s January.

We’re in Lockdown #3.

If you are being worthy, abstentious and temperate, good luck to you!

For the rest of us, it’s time for an utterly zingy, indulgent alternative to a bread and butter pudding that is so easy to whip up.

Marmalade Croissant, Chocolate and Butter Pudding* (*no butter)

Recipe by The Recs SCDCourse: Food



Everyone loves Bread and Butter Pudding. But why not trade up with this ultra-tasty and yet so-simple pud?


  • 4 croissants (or whatever fits your oven dish, scale up as per your dish’s proportions)

  • Orange Marmalade (we like shredded for texture)

  • 200ml double cream

  • 100ml full fat milk

  • 3 egg yolks

  • 50ml Cointreau (or another orange liqueur like Grand Marnier, (or, at a push, if you need to drain the back of your cupboard Orange Curaçao or Triple Sec)

  • 3 tbsp golden caster sugar (really you can use any sugar, but it’s good to have chunky grains) – plus some for sprinkling

  • 75g dark chocolate, chopped into small chunks (the bitterness of dark choccie cuts through the sweetness of the rest of the dish)


  • Butter an ovenproof dish – don’t worry about “over buttering” – go heavy
  • Preheat the oven to 170°C/fan150°C/gas 3 – we cook this slow because we have a wonky oven. Better under than burnt is our affirmation
  • In a bowl, beat the sugar and egg yolks until the sugar is completely mixed in (the mix should look quite pale)
  • Cut each croissant in half and ‘butter’ each side with marmalade – more on the inside than the outer of the croissant as it will hold more naturally. Lay the marmaladed croissants, overlapping, across your ovenproof dish.
  • Sprinkle the chocolate liberally across the croissants, tucking under the surface where you fancy – you want little pockets of choccie throughout the pudding
  • Heat the cream and the milk in a pan under a low-medium heat – slowly stirring all the time to go give you something to do – get it to the point where it’s got bubbles coming up but it isn’t actually boiling.
    Take it off the heat and pour over the sugar/egg mix, keep stirring as you pour it in. Then slowly fold in the Cointreau (or whatever alcohol you are using)
  • Pour this mixture over the croissants, mostly covering the croissants – you want some croissants poking out so the pud has a varied texture
  • Sprinkle some extra golden caster sugar over the top of the dish – in the oven, this top sugar will crisp up and add extra crunch to the dish
  • Cook in the oven for roughly 25mins – although maybe check 20 mins in – the dish should look golden and oozy bubbling.