Lemon Custard Bread and Butter Pudding

11:30 am on 15 September 2014
Lemon custard bread and butter pudding

Photo: Barkers of Geraldine



  • 4 plain croissants (or 6-8 slabs of your favourite buttered bread)
  • 3/4 cup milk
  • 3/4 cup lemon curd
  • 2 eggs
  • 1/4 cup dark chocolate drops
  • icing sugar (to serve)


Preheat the oven to 200°C. Slice each croissant into 8 pieces and place into a baking dish. Sprinkle dark chocolate drops over the croissants.

In a separate bowl mix together milk, lemon curd and eggs until well combined and smooth. Pour the wet mixture over the croissants and allow to soak in for 5 minutes.

Bake in oven for approximately 12 minutes (or when tops of the croissants are golden and custard has set). Remove from oven and serve warm with a dust with icing sugar and ice-cream.

Other easy options: 

  • Exclude dark chocolate drops and replace with raisins/sultanas.
  • Exclude dark chocolate drops and instead mix 1/2 cup shredded coconut into the wet mixture.

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