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Bread and butter pudding for the braai

Recipe from: September 2012
recipes bread and butter pudding baking

Ingredients 11
Servings 6
Time 00:15


  • 8
  • 3
  • 150
    dark chocolate chips or just dark chocolate, roughly chopped
  • 150
    roughly chopped pecan nuts
  • 2
    light brown sugar
  • 4
  • 2 1/2
  • 1
    vanilla extract
  • Generous pinch each of nutmeg and cinnamon
  • Double thick cream / custard for serving
  • 1 baking sheet lined with a double layer of tinfoil


Pre-heat your braai to medium-high heat. Slice the croissants into about 4 parts each on the diagonal and butter each of the cut sides. (Alternatively, just melt the butter and pour over the croissant slices). Layer the slices in a medium-sized ovenproof dish, or individual ramekins. Scatter with the chocolate chips, pecan nuts and then finally the sugar.

In a mixing bowl or measuring jug, lightly whisk the eggs and then add the milk, vanilla, nutmeg and cinnamon. Pour the liquid over the bread slices. Sprinkle with the sugar, place the baking dish on the lined baking tray and braai with the lid on for 25-30 minutes (or about 20 minutes if using individual ramekins).

Remove from the oven and serve as soon as possible with the cream/custard.
Reprinted with permission of Sarah Graham. To see more recipes, click here.

Read more on: checkers braai  |  bread  |  recipes

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