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If you can resist this, you have a will of iron. It is almost unbearably delicious, the crusty edges of croissants surrounded by a meltingly tender and yielding custard. Caramel Croissant Pudding is a wonderful way to use up stale croissants, but I would not hesitate to buy croissants and let them go stale on purpose just to make it.
The recipe is from Nigella Express by Nigella Lawson, and while it is definitely express, it is not the easiest of her recipes. I’ve been making it for a number of years, hence some of the older photographs, watermarked when I was writing as The 21st Century Housewife. I am hoping to update it with more recent photographs very soon!
Tips for Making Caramel Croissant Pudding
Be sure to put the torn up croissants in the baking dish and measure out all the other ingredients before you start. You want to have everything within easy reach as well.
Leave the caramel to bubble away unstirred no matter how nervous it makes you.
Don’t be alarmed if you end up with a huge globule of caramel on the end of your whisk after you add the cream. I did, but I followed Nigella’s instructions to “keep whisking over low heat” and all was well. The caramel custard is simply poured over the croissants and baked.
Nigella recommends you use full fat milk for this recipe, but I use semi-skimmed (2% milk) and it works beautifully. I have used Cointreau can be used in place of the bourbon or rum, but I think rum is my favourite.
This is definitely one of those recipes that is worth every single calorie.
Caramel Croissant Pudding – Printable Recipe
Caramel Croissant Pudding
Ingredients
- 4 stale croissants
- 1 cup white sugar
- ¼ cup water
- 1 cup double cream Double cream is known as heavy cream in North America
- 1 cup milk
- ¼ cup rum, Cointreau or bourbon
- 4 large eggs, beaten
Instructions
- Preheat the oven to 350°F (180°C).
- Tear the croissants into pieces and put them in a medium oven safe casserole.
- Mix together the cream, milk and liquor and set aside.
- Stir the sugar and water together in a saucepan until the sugar is just dissolved.
- Place the saucepan on a burner over medium high heat.
- Let the sugar and water caramelise by leaving it to bubble away on the stove without stirring for about 3 to 5 minutes. Keep a close eye on it, and when it turns a deep amber colour, the caramel is ready.
- Turn the heat down to low and add the cream, milk and liquor mixture, whisking constantly.
- Once all the caramel has dissolved into the cream, remove the pan from the heat.
- Whisk in the beaten eggs.
- Pour the caramel custard over the croissants in the casserole. Leave to sit for ten minutes before baking.
- Bake for 20 minutes or until golden brown.
did you make this recipe?
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yummy what a treat
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Oh wow. This looks divine! I’ve never, ever tried it with croissants!
Well, my pants no longer fit and all did was drool over the picture. Worth it!
Thank you for linking, April!
It looks fabulous!! Now way I’d resist it 🙂
I can almost smell it via the screen
Thank you so much, Winnie 🙂
I love Nigella and this looks like a very special pudding. I have got to try this recipe I know it will be delicious and well worth the calories! Hope you are having a great week and thanks so much for sharing your awesome recipe with us at Full Plate Thursday!
Miz Helen
I hope you enjoy the recipe, Miz Helen! Please do let me know what you think 🙂 I hope you are having a lovely week!
Congratulations! Your post was my feature pick at #OverTheMoon this week. Each Hostess displays their own features so be sure to visit me on Sunday evening and to see your feature! I invite you to leave more links to be shared and commented upon. Please don’t forget to add your link numbers or post title so we can be sure to visit!
Thank you so much, Marilyn! What a lovely way to start the week 🙂 Hope it’s a lovely week for you too!
I love all kinds of bread pudding but this looks really unique and delicious!
Thank you, Donna!