A bread and butter pudding like no other! This caramel-glazed poached pear bread and butter pudding recipe, inspired by Darling Sweet is the perfect dessert for Sunday lunch. Trust us, your friends and family will definitely line up for seconds… and thirds…
Caramel-glazed poached pear bread and butter pudding
- 3 pears, peeled and cored
- 250ml (1 cup) rosé
- 250ml (1 cup) water
- 1 vanilla pod, split
- 100g castor sugar
Bread and butter pudding
- 4 croissants
- 100ml Darling Sweet Bird’s Eye
- Chilli Toffee Spread
- 3 extra large eggs
- 80g castor sugar
- 250ml (1 cup) milk
- 250ml (1 cup) fresh cream
- 10ml (2 tsp) vanilla essence
- edible flowers, to garnish
- flaked almonds, toasted, to garnish
For the poached pears, preheat the oven to 180°C. Place the pears, rosé, water, vanilla pod and 100g castor sugar in a small pot. Cover with baking paper and simmer, 20 minutes, until tender.
For the bread and butter pudding, cut the poached pears in half and the croissants into 4 pieces each and arrange in an ovenproof dish. Heat the toffee spread and pour over the pears and croissants. Whisk the eggs and 80g castor sugar together until well combined and stir in the milk, fresh cream and vanilla. Pour the custard over the croissants and set aside, 20 minutes. Place the pudding in the oven and bake, 30 minutes, until the croissants are golden brown.
Serve warm, sprinkled with edible flowers and the flaked almonds.