hippity hop & bread and butter pudding with croissants

There are just some things you have to eat before you leave Montreal.

The bed to accompany…

the rabbit!
Marinated overnight in salt, pepper, garlic (minced), fresh rosemary, and olive oil. Roasted with onions, carrots, potatoes, and Jerusalem artichokes.

Final product. Yummy roasted rabbit.

And bread and butter pudding made using croissants. Not native Quebecois but a great way to use up leftover croissants (and bread) from church!

I used this quick and easy (and healthier) bread and butter recipe I had posted before. I made a few changes though.

Bread and Butter Pudding with Croissants

(adapted from here)

Serves 6-8


  • 5-6 butter croissants, halved
  • 4 eggs
  • 5 tablespoons caster sugar
  • 2 cups milk ( I used 2%)
  • 1/4 teaspoon nutmeg
  • 1/4 teaspoon ground cinnamon
  • 1 teaspoon vanilla extract
  • 1/2 cup raisins


  1. Preheat oven to 180 deg C.
  2. Grease the baking dish with butter (I used a 9×9 inch Pyrex). Place croissants in dish with pointy tops facing upwards.
  3. In a small bowl beat the egg, sugar and vanilla extract together and set aside.
  4. Place the milk into a small saucepan and bring to the simmer. Add ground cinnamon and nutmeg. Once the milk is hot pour over the egg mixture, beating constantly to ensure there are no lumps.
  5. Pour the milk and egg mix over the bread and let sit for about 15 minutes to absorb.
  6. Bake for about 15-20 minutes or until top is crunchy and golden and pudding feels set. Allow to cool for a few minutes before serving.
  7. You can serve this with some jam at the side or a custard sauce.

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