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Caramel Croissant Pudding

Got some stale croissants? Make this caramel croissant pudding! Its the leftover makeover you didn't know you needed in your life!
Prep Time5 minutes
Cook Time25 minutes
Total Time30 minutes
Course: Dessert
Cuisine: American
Keyword: dessert, Vegetarian
Servings: 4

Ingredients

  • 6 croissants, day old is best
  • 1 cup sugar
  • 2 Tbsp water
  • 1 cup whipping cream (35%)
  • 1 cup milk
  • 1/4 tsp vanilla essence, optional
  • 4 large eggs, beaten
  • pinch salt
  • 1 Tbsp slivered almonds, optional

Instructions

Prepare the Croissants

  • Pre-heat the oven to 350F. In a large oven proof dish, roughly break the croissants into a few pieces and spread them out in the bottom of the pan. they should cover the bottom of the pan. A little bit of overlap is fine. Set aside.
  • In a separate bowl beat the eggs. Set aside. Measure out all your remaining ingredients.

Prepare the Caramel Custard

  • Keep your remaining ingredients close by. In a medium saucepan on medium heat, add the sugar and water. Allow to simmer on medium swirling gently every few minutes. Make sure not to use any utensils to stir the pan (this will prevent the caramel from forming) Any sugar crystals on the edges will eventually dissolve as they melt.
  • After about 5 minutes the mixture will turn from a clear smooth liquid, to sandy clear mixture, to a clear orangey-brown. Watch it carefully! DO NOT step away from the pan. Once the colour change starts it happens fast and can burn very easily! As soon as it turns a light amber colour take it off the heat.
  • Immediately add the cream and milk. Be careful! It will sputter and rise up a lot! Using a whisk keep stirring until the mixture calms down and the caramel is mixed into the cream.
  • Add the vanilla essence, if using, and slowly pour in the beaten eggs. Make sure to go slow here, you don't want the eggs to scramble in the hot liquid. Add a pinch of salt and stir to combine.
  • Pour the custard mixture over the prepared croissants, making sure the croissants are fully soaked in the custard. Sprinkle with slivered almonds, if using.
  • Bake for 20 minutes or until heated through and the pudding is cooked through and bubbling.

Notes

This recipe works really well with croissants that are just past their prime. A great way to leftover makeover them! 
Great for dessert or top with fresh berries and have it as a lazy Sunday brunch with a cup of chai or coffee.