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Comforting Desserts on AprilJHarris.com
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5 from 2 votes

Caramel Croissant Pudding

A decadent pudding made with flaky croissants and luscious caramel.
Course Dessert
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings 4 servings
Author Very slightly adapted from Nigella Express

Ingredients

  • 4 stale croissants
  • a scant cup of 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.
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