Bread and butter pudding croquettes with salted caramel sauce and fig and macaroon milkshake

4 servings Prep: 30 mins, Cooking: 2 hrs
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A gorgeous modern twist on the old bread and butter pudding.

By Food24 May 03 2017
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Ingredients (36)

60 ml butter — soft
12 bread — sliced white, crusts removed
1/4 figs — sliced
375 ml milk
10 ml cinnamon — ground
5 ml Vanilla essence
60 ml cream
2 eggs — large
15 ml brown sugar — plus extra for sprinkling
15 ml castor sugar
250 ml flour — cake
4 eggs — large, whisked
500 ml breadcrumbs
80 ml water
310 ml muscovado sugar
5 ml Vanilla essence
125 ml cream
30 ml butter — unsalted, softened
250 ml crème fraîche
4 eggs — large, whites only
80 ml castor sugar
240 g white chocolate — grated
250 ml icing sugar
15 ml cornflour — maizena
125 ml cream
150 g dark chocolate — finely chopped
3 figs — finely chopped
60 ml castor sugar
15 ml butter — unsalted
125 g macadamia nuts — toasted
2 cinnamon — stick
500 ml milk
125 ml figs
1 l ice cream — vanilla
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Pre heat the oven to 180°C. Grease a 10cm x 20cm oven dish with non-stick cooking spray.

For the croquettes, butter each slice of bread and cut into four triangles each. Layer in the prepared dish with figs in between.

Combine the milk, cinnamon, vanilla essence and cream in a saucepan and heat for 1 minute until lukewarm.

Combine the eggs, brown sugar and caster sugar and use an electric whisk to mix, 2 minutes. Whisk in the warm milk mixture and pour it over the sliced bread and figs. Sprinkle over a thin layer of brown sugar.

Bake for 30 – 40 minutes until set. Allow it to cool. Cut into 16 (4cm x 4cm) cubes and roll into balls.

To crumb the croquettes, roll each ball into the flour, then dip it in the whisked eggs and crumb it in the breadcrumbs. Repeat the process twice with each croquette. Refrigerate for 30 minutes.

Pre heat the oven to 180°C. Bake the croquettes for 15-20 minutes until crisp and golden.

For the caramel sauce combine the water and sugar in a saucepan. Heat over low heat until the sugar has dissolved. Turn up the heat to high and boil for 3-4 minutes until golden. Remove from the heat and whisk in the vanilla, cream and butter. Season with a pinch of salt and allow it to cool. Swirl the salted caramel into the crème fraiche and serve it with the croquettes for dipping.

For the macaroons, pre heat the oven to 150°C and line 2 large baking trays with baking paper. Whisk the egg whites and caster sugar together until stiff peaks form.

Combine the white chocolate, icing sugar and corn flour and fold it into the whipped eggs. Place the mixture into a piping bag and pipe 30 rounds with a 3cm-4cm diameter onto the lined tray. Bake for 15-20 minutes.

For the ganache, heat the cream and pour it over the dark chocolate. Mix until it is melted and smooth. Add the chopped figs and set aside to cool and thicken. Sandwich the macaroons together with a dollop of ganache each.

For the candied nuts, heat the sugar, butter and nuts in a saucepan. Continuously swirl the pan to make sure the sugar does not burn. Cook until it resembles caramel and sticks to nuts. Turn it out onto baking paper and separate. Allow to cool.

Combine the cinnamon and milk in a saucepan and heat for 1 minute over medium heat. Set aside to infuse for 20 minutes. Strain and reserve the milk. Allow it to cool.

Combine the figs, ice cream and cooled cinnamon milk in a blender and puree until smooth. Pour into glasses and finish each drink off with some candied nuts, macaroons and fresh figs.


When making the caramel sauce do not stir but swirl your pan instead. This prevents your sugar from crystallizing.

bread, bread pudding, croquettes,salted caramel, f

Recipe by
Abbigail Damon of The Institute of Culinary Arts.

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Also try these recipes:
White chocolate bread-and-butter pudding
Amarula malva pudding

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