prep: 15mins
cook: 40mins


  • 150mL Bulla Crème Fraîche
  • 150mL Bulla Thickened Cream
  • 2 Tbsp caster sugar
  • 1 tsp vanilla extract
  • 1/4 tsp ground cinnamon
  • 4 eggs
  • 2 cups milk
  • 6 croissants
  • 1/4 cup sultanas

Kirsten Tibballs' Bread and Butter Pudding


  1. Preheat the oven to 160°C.
  2. Place the Bulla Crème Fraîche in a bowl and add in the Bulla Thickened Cream. Whisk together until smooth. Add in the sugar, vanilla, cinnamon, eggs and milk.
  3. Slice the croissants and arrange in rows in the prepared dish. Sprinkle with the sultanas.
  4. Pour the prepared egg mixture over the croissants and bake for 35-­40 minutes or until golden and set.