Lune bread-and-butter croissant pudding with labne, blackberry compote and granola crumble

Photo: Kate Reid's Lune croissant bread-and-butter pudding (credit: Sharyn Cairns, styled by Lee Blaylock)

As the sweet finale for the inaugural Bank of Melbourne World's Longest Brunch in 2021 Kate Reid, co-founder of Lune Croissanterie, combined something she considered healthy and everyday with something incredibly decadent for a brunch-as-dessert showstopper.


6 x day-old croissants

4 eggs

2 cups milk

1 tsp vanilla paste

2 tbsp caster sugar

1 tbsp butter

vanilla sugar, labne or yoghurt, blackberry compote and granola crumble to serve

Blackberry compote

500g frozen blackberries

50g sugar

Granola crumble

3 cups muesli

75g self-raising flour

75g plain flour

60g desiccated coconut

½ cup raw sugar

160g butter

90g golden syrup

2 tbsp boiling water

½ tsp bicarbonate of soda


Serves 8

1. To make the blackberry compote, mix fruit and sugar together in large heatproof bowl, cover tightly with cling film, and place over double boiler on low for about 30 minutes. You want the berries still somewhat holding their shape and the liquid to have thickened slightly. Strain the berries without pressing them, reserving the liquid. Set both aside.

2. To make the granola crumble, preheat oven to 155C fan-forced (175C conventional). Combine muesli, sifted flours, coconut and sugar in a bowl.

3. Melt butter and golden syrup in a small saucepan or in the microwave (60 seconds to start, then 30-second intervals until completely melted) and stir to combine. Dissolve bicarb soda in boiling water and add to the butter and golden syrup mix.

4. Add wet ingredients to dry ingredients and stir well until combined. Sprinkle mixture in small, clumps onto a baking tray lined with baking paper.

5. Bake until deep golden, about 8 minutes. After baking, break up into small uneven crumbs. Leave to cool at room temperature.

6. To make the pudding, tear the croissants roughly and arrange the pieces in a 24cm x 12cm loaf tin greased and lined with baking paper.

7. Whisk eggs, milk, vanilla and sugar in a bowl. Pour the egg mixture over the croissants and let stand for at least 1 hour to allow the croissants to soak up the liquid.

8. Preheat the oven to 160C fan-forced (180C conventional). Bake pudding for 45 minutes, or until a skewer inserted in the centre comes out clean. Leave to cool before turning out of the tin.

9. To assemble: cut the pudding into thick slices. Melt a generous knob of butter in a non-stick frying pan over medium heat. When the butter starts to foam, add a slice of pudding to the pan, turning and cooking on all sides until golden. Dust with vanilla sugar.

10. To serve, place the pudding on a plate, dollop on a tablespoon or two of labne or yoghurt, and a tablespoon of blackberry compote. Drizzle with the reserved blackberry cooking liquid, scatter with a tablespoon or two of granola crumble and serve. 

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