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This recipe was shared by Rhodes foods. It also features on their website Rhodes. Click here for more Rhodes recipes.

Pear and Butter Pudding


  • 2 croissants, torn into pieces
  • 80 ml sultanas
  • 30 ml castor sugar
  • 410 g Rhodes Pear Halves in Syrup, drained and chopped
  • 1 ml cinnamon
  • 250 ml coconut milk or milk
  • 3 extra-large eggs, whisked
  • Double cream or crème fraîche to serve

Chef's hint: Whipped cream or evaporated milk can replace the double cream or crème fraîche. Substitute the Rhodes Pear Halves with Rhodes Pineapple Pieces or Rhodes Peach Slices.


Preheat the oven to 180°C and grease a medium-sized oven dish. Scatter the croissant pieces into the prepared dish. Arrange the Rhodes Pear Halves pieces on top of and between the croissant pieces. Sprinkle the sultanas, sugar and cinnamon over. Mix the coconut milk or milk and eggs together. Pour the egg mixture over the croissants and bake for about 20 minutes golden brown. Serve with double cream or crème fraîche.

Serves 4