Bread and Butter Pudding

Jack Newton

Jack Newton

28th November 2023
Jack Newton

Bread and Butter Pudding

120 min

Bread & butter pudding with gruyere, black winter truffle by Jack Newton 


Bread and Butter Pudding

  • Croissants ( 30 )
  • Egg ( 10 whole )
  • Cream 1l
  • Thyme 100g
  • Sage 50g
  • Mustard ( 2 tbsp )

Shallot Butter:

  • Shallots 1 kg sliced
  • Butter 600g
  • Confit garlic 50g
  • Salt
  • Pepper

Whipped Gruyere Béchamel

  • Gruyere 100g
  • Milk 100g
  • Butter 100g
  • Flour 50g
  • Mustard 1 tbsp
  • Salt
  • Pepper

Maple Butter

  • Maple syrup 50ml
  • Smoked sea salt
  • Clarified butter 100 ml


  • Black winter truffles ( grated)
  • Chives ( finely chopped)


Shallot Butter

1. To begin caramelizing the shallots, add some neutral oil to a pan and sweat down onions on low stirring often. After about an hour the onions will have turned a deep brown and become sweet.
2. To finish add some salt and set aside to cool.
3. Confit garlic by covering in oil and cooking over low heat until they become soft.
4. Once both have cooled, mix in with room temp butter and whip until it becomes paler and everything is incorporated.

Bread and Butter Pudding

1. For the pudding mixture bring cream to a boil with herbs and mustard, allow to cool slightly then strain and slowly add to beaten eggs.
2. To assemble pudding line a container with parchment and butter, Slice open croissants and spread in shallot butter mixture, once all croissants have been buttered, tear and press lightly into the container under all have been added.
3. Pour over the cream mixture allowing time for it to sink through the layers of the mixture. Once this has all been covered with parchment and bake for 30- 35 mins in a fan oven at 180 degrees.
4. While pudding is cooking, start making béchamel.

Whipped Gruyere béchamel

1. Make the béchamel by melting butter then adding in flour and stirring until it comes together, cook mixture down for a minute to cook off flour then slowly add milk to make sauce.
2. Stir in grated gruyere, mustard, salt and pepper and cook on low until melted. Set aside covering with cling film.
3. Once pudding is cooked, top with a tray and weigh down in the fridge overnight. The following day, cut into 15 cm blocks. Remove béchamel mix from fridge and whip until doubled in size. Add mix to piping bags ready to assemble.

Maple Butter

1. Clarify butter and add maple syrup and smoked sea salt to taste. To assemble, fry off pudding in a pan with remaining clarified butter until browned on all sides.
2. Finish by brushing with maple butter mixture and more smoked salt. Pipe a thick layer of whipped gruyere on pudding and finish off with grated black truffle and chopped chives.

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