If you’re looking for the ultimate Easter dessert, this Mini Egg Croissant Bread and Butter Pudding is a must-make. Made with buttery croissants, rich custard, melty chocolate chunks, and topped with gooey Creme Eggs, this recipe takes a classic comfort dessert to the next level. It’s soft, golden, and packed with chocolate in every bite – perfect for Easter gatherings or when you want an easy but impressive bake.
Ingredients
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3-4 croissants, sliced into large chunks
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3 large eggs
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100 ml whole milk
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100 ml double cream
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60 g caster sugar
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1 tsp vanilla extract
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Pinch of salt
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100 g chocolate chunks
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90 g Mini Eggs, plus extra for topping
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1–2 Creme Eggs, halved
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15 g butter, for greasing
Instructions
Mini Egg Bread & butter pudding
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Preheat your oven to 180°C fan and grease an 8-inch skillet with butter.
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Slice the croissants into large chunks and place them into the skillet, keeping them chunky for texture.
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Scatter over the chocolate chunks and Mini Eggs, reserving some for the top.
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In a bowl, whisk together the eggs, milk, cream, sugar, vanilla, and salt until smooth.
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Pour the custard evenly over the croissants, pressing down gently so the pieces soak up the mixture but still hold their shape.
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Sprinkle the remaining chocolate chunks and Mini Eggs on top.
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Bake for 25–30 minutes until golden on top and set in the middle.
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In the final 3-5 minutes of baking, place the halved Creme Eggs on top sand out the skillet back in the oven.
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Remove from the oven and allow to cool slightly before serving.
