Zesty Caramel Croissant Pudding

What do you do with leftover/stale bread? French toast or bread and butter pudding.

So what do you do with leftover/stale croissants? A croissant and butter pudding πŸ˜€

Caramel Croissant Pudding

This was a take on Nigella Lawson’s…i was in a toasted cheese croissant phase for a while and then had plenty of leftover croissants that needed to be used up. I can’t remember exactly how much of what went into it but this is a good guess :-

2 large or 4 medium sized stale crossaints, torn into rustic large pieces
1/2 cup sugar
2tbsp water
knob of butter
1/2 cup cream (double cream works best)
1/2 cup milk
2 eggs, beaten
splash of bourbon (optional)
Grated cinnamon/nutmet/orange zest (optional)

In a saucepan, slowly melt sugar and water. Do NOT stir it but keep an eye on it because it burns really easily. Let it brown and turn into gooey caramel (deep rich amber colour). This will take around 3-5 minutes.

Remove from heat and very quickly whisk in cream, milk and butter. Add a splash of bourbon at this stage if you prefer. As it cools down a little, add your eggs. Make sure you don’t add them when its still hot or they’ll turn into scrambled eggs (: Add grated orange zest or preferred spices.

Steep the mixture with your crossaints for 10 minutes and bake in preheated oven at 180C for 20 minutes or till golden brown and puffy.

Serve hot with some ice cream or a dollop of cream.

Fluffy crossaint pudding


The first time i made this i halved the sugar and found it not sweet enough. I then melted some dark chocolate and poured it over the pudding and it was…heavenly to say the least. So you could do this if you wish to or go according to the recipe.

Comfort food indeed! I wish this was supper everynight…

8 thoughts on “Zesty Caramel Croissant Pudding

  1. so it went well I presume? I had that recipe sitting on my desk, well technically, Nigella Express was sitting on my desk for some time, but I never found the time to try that one…

    maybe it’s because I never had stale croissants when I wanted them around.

    and I can never find double cream in new zealand! it’s annoying at best

      • yeah, can’t actually find any of those. artificially thickened cream exists (pretty nasty stuff to be honest)

        if you say whipping cream’s fine I suppose I’ll give it a try. when I have stale croissants on hand of course

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