Luxury White Chocolate and Blueberry Croissant Bread & Butter Pudding

THIS has to be one of the best desserts I’ve EVER tasted, and was what we served the other Sunday for dessert when we had friends over for lunch. I would love to take the credit for this divine invention, but that should go to my Mum’s friend, Pauline, who served this up to us several years ago, and from whom I begged for the recipe. This Luxury White Chocolate and Blueberry Croissant Bread & Butter Pudding is one of those puddings that seems to suit all seasons- it goes well with something light like fish or a salad in the summer, or as a luxurious alternative to Christmas pudding come winter. I find it’s rich enough not to need any accompanying cream, custard or ice cream, but obviously that’s a personal preference. Give it a try and see what you think! Oh, and like most of my recipes, it’s ridiculously quick and easy to make.

NB you may need to go shopping for bigger trews after scoffing this!

Why This Croissant Bread and Butter Pudding Works So Well

If you have never made bread and butter pudding with croissants instead of regular bread, you are in for an absolute treat. The buttery, flaky layers of croissant create pockets that soak up the cream mixture beautifully without going soggy. You get this incredible contrast between the crispy golden top and the soft, custardy middle.

The white chocolate melts into little pools of sweetness throughout the pudding, while the blueberries add bursts of tartness that cut through all that richness. And the lemon? That is the secret weapon here. The lemon curd in the cream mixture plus the fresh lemon zest gives everything a lovely brightness that stops the pudding feeling too heavy.

What I love most about this recipe is that it looks and tastes like you have spent ages on it, but honestly, it takes about 15 minutes to throw together. The oven does all the hard work. It is one of those recipes that makes you look like a domestic goddess when really you have just layered some ingredients in a dish and walked away. 

You will need:

Approx 12 croissants
Double cream 600ml
3 eggs
half a jar of lemon curd
1 punnet blueberries
2 blocks white chocolate (200g x2)
grated lemon rind and the juice from one lemon

Instructions:

Pre-heat oven to 180c

1. Grease a large rectangular dish
2. Break up the croissants into 1 inch pieces and put aside for the time being in a separate bowl.
3. Cut the white chocolate into small pieces and keep to one side.
4. Break 3 eggs into the double cream and then beat lightly until mixed in.
5. Beat the lemon curd into the cream.
6. Add the lemon rind and juice into the cream mixture.
7. Layer up the croissants in the rectangular dish along with the blueberries and white chocolate.
8. Pour over the cream mixture until croissants, blueberries and chocolate are mostly covered.
9 Plonk in the oven for 40 minutes.

Top Tips for Perfect Results

After making this pudding countless times for family and friends, I have picked up a few tricks that make all the difference:

Use day-old croissants if you can. Fresh croissants work fine, but slightly stale ones actually absorb the cream mixture better without falling apart. If your croissants are very fresh, you can pop them in a low oven for 10 minutes to dry them out a bit.

Do not skimp on the dish size. You want a proper large rectangular dish, something like 30cm x 20cm. If the dish is too small, the pudding will be too deep and the middle will not set properly. Too big and you will end up with a thin, dry pudding.

Layer strategically. I put croissant pieces on the bottom, then scatter over some chocolate and blueberries, then more croissant, then more chocolate and blueberries. This way you get a good distribution rather than all the good bits sinking to the bottom.

The cream mixture should just cover everything. You want the croissants mostly submerged but with a few peaks poking through. Those peaks will go lovely and crispy in the oven.

Let it rest for 5 minutes before serving. This gives the pudding time to set up just enough so it does not fall apart when you scoop it out, but it will still be gorgeously soft and wobbly.

Variations and Substitutions

This recipe is pretty forgiving, so you can adapt it based on what you have in the cupboard or what flavours you fancy.

Swap the blueberries: Raspberries work brilliantly and are actually my second favourite version. Blackberries are lovely too, though they can make the pudding a bit darker in colour. Cherries would be gorgeous if you can get your hands on some good ones.

Different chocolate: Dark chocolate works well if you want something less sweet, though you might want to add an extra tablespoon of sugar to the cream mixture. Milk chocolate is nice too, but I find white chocolate gives you that really decadent, luxury feel.

No lemon curd? You can use orange marmalade instead, or even leave it out entirely and just use lemon zest and juice. The pudding will be slightly less rich but still delicious.

Regular bread instead of croissants: If you want to make a more traditional bread and butter pudding, use thick slices of brioche or white bread buttered generously. It will not have quite the same luxurious texture, but it will still taste great and saves a few quid.

Make it boozy: A splash of amaretto or Grand Marnier in the cream mixture turns this into a proper grown-up pudding. Just a tablespoon or two, mind you.

Frequently Asked Questions

Can I make this bread and butter pudding ahead of time?

Yes, you can assemble the whole thing up to 2 hours before you want to bake it. Just cover it with cling film and keep it in the fridge. Let it come to room temperature for 15 minutes before baking, and you might need to add an extra 5 minutes to the cooking time.

How do I know when the pudding is done?

The top should be golden brown and slightly crispy, and when you give the dish a gentle shake, the middle should have just a slight wobble rather than being liquid. If you stick a knife into the centre, it should come out with just a bit of custardy cream on it, not raw egg mixture.

Can I freeze white chocolate and blueberry bread and butter pudding?

I would not recommend freezing this one. The texture of the cream and croissants does not hold up well to freezing and defrosting. It is best eaten fresh from the oven or within a day of making it.

What should I serve with this pudding?

Honestly, it is rich enough to serve on its own. But if you want to gild the lily, a dollop of creme fraiche or some vanilla ice cream works nicely. A drizzle of extra lemon curd is gorgeous too if you have any left over.

Why is my bread and butter pudding soggy?

Usually this happens if the dish is too deep or too small, so the egg mixture does not set properly in the middle. Make sure you are using a large, shallow dish. Also, let it bake for the full 40 minutes. If it still seems too wet, give it another 5-10 minutes in the oven.

Final Thoughts

This Luxury White Chocolate and Blueberry Croissant Bread and Butter Pudding has been a family favourite for years now, and I still get requests for it every time we have people over. It is one of those recipes that feels really special but does not require any fancy techniques or hard-to-find ingredients.

The combination of buttery croissants, tangy blueberries, creamy white chocolate, and that hint of lemon just works. And the fact that you can have it on the table in under an hour makes it perfect for those times when you want to impress without spending your entire afternoon in the kitchen.

If you give this a try, I would love to know what you think. And if you make any variations, let me know how they turn out. Happy pudding making!

See more of my desserts here! 

Becky

Meet the award-nominated UK lifestyle blogger behind Spirited Puddle Jumper – a mum of three living in South East London! Becky shares the real ups and downs of family life, parenting tips, and lifestyle inspiration, proving that being a mum doesn’t mean you stop being fun or having other interests! Follow along for honest insights into UK family life and opinions on a whole range of topics, from travel and food, to beauty reviews, home and DIY, business and health and wellness.