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Caramel Croissant Pudding

by . Featured in NIGELLA EXPRESS
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Introduction

I always think that some of the best recipes come from the thrifty refusal to throw anything away. Certainly, I made this one Monday evening because I had two stale croissants left over from the weekend and just knew they could be put to good use. Now, adding cream and bourbon is probably a lot less thrifty than throwing some stale bread away in the first place, but this is such a fabulous pudding that I now think it should be every Monday night's supper. And I mean supper: with something this substantial, you certainly need eat nothing beforehand. Though I admit a small crunchy salad may not be a bad idea first.

I always think that some of the best recipes come from the thrifty refusal to throw anything away. Certainly, I made this one Monday evening because I had two stale croissants left over from the weekend and just knew they could be put to good use. Now, adding cream and bourbon is probably a lot less thrifty than throwing some stale bread away in the first place, but this is such a fabulous pudding that I now think it should be every Monday night's supper. And I mean supper: with something this substantial, you certainly need eat nothing beforehand. Though I admit a small crunchy salad may not be a bad idea first.

Caramel Croissant Pudding
Photo by Lis Parsons

Ingredients

Serves: 2 greedy people

Metric Cups
  • 2 stale croissants
  • 100 grams sugar
  • 2 tablespoons water
  • 125 millilitres double cream
  • 125 millilitres full fat milk
  • 2 tablespoons bourbon (or rum)
  • 2 large eggs (beaten)
  • 2 stale croissants
  • 1 cup sugar
  • 2 tablespoons water
  • ½ cup heavy cream
  • ½ cup whole milk
  • 2 tablespoons bourbon (or rum)
  • 2 large eggs (beaten)

Method

  1. Preheat the oven to 180°C/gas mark 4/350ºF.
  2. Tear the croissants into pieces and put in a small gratin dish; I use a cast iron oval one with a capacity of about 500ml / 2 cups for this.
  3. Put the sugar and water into a saucepan, and swirl around to help dissolve the sugar before putting the saucepan on the hob over a medium to high heat.
  4. Caramelize the sugar and water mixture by letting it bubble away, without stirring, until it all turns a deep amber colour; this will take 3-5 minutes. Keep looking but don't be too timid.
  5. Turn heat down to low and add the cream - ignoring all spluttering - and, whisking away, the milk and bourbon. Any solid toffee that forms in the pan will dissolve easily if you keep whisking over low heat. Take off the heat and, still whisking, add the beaten eggs.
  6. Pour the caramel bourbon custard over the croissants and leave to steep for 10 minutes if the croissants are very stale.
  7. Place in the oven for 20 minutes and prepare to swoon.
  1. Preheat the oven to 180°C/gas mark 4/350ºF.
  2. Tear the croissants into pieces and put in a small gratin dish; I use a cast iron oval one with a capacity of about 500ml / 2 cups for this.
  3. Put the sugar and water into a saucepan, and swirl around to help dissolve the sugar before putting the saucepan on the hob over a medium to high heat.
  4. Caramelize the sugar and water mixture by letting it bubble away, without stirring, until it all turns a deep amber colour; this will take 3-5 minutes. Keep looking but don't be too timid.
  5. Turn heat down to low and add the cream - ignoring all spluttering - and, whisking away, the milk and bourbon. Any solid toffee that forms in the pan will dissolve easily if you keep whisking over low heat. Take off the heat and, still whisking, add the beaten eggs.
  6. Pour the caramel bourbon custard over the croissants and leave to steep for 10 minutes if the croissants are very stale.
  7. Place in the oven for 20 minutes and prepare to swoon.

Tell us what you think

What 26 Others have said

  • This was absolutely beautiful!! I did add half a large block of Whittakers rum and raisin chocolate broken up amongst the croissants!!

    Posted by Whiskey123 on 22nd June 2016
  • This is an excellent recipe. I saw this recipe 9 years ago and now I have found it again, I am glad to make this recipe now ... :p

    Posted by Orche on 5th May 2016
  • Incredible! Not an experienced cook and still found this easy to make. Made without the Bourbon and tasted fab. Beautifully light and melt in the mouth. Will definitely make again.

    Posted by Twinkles007 on 6th February 2016
  • I just love love this pudding!!!

    Posted by xenatm on 7th October 2015
  • Hey all, no alcohol for me for medical reasons. Any suggestions for the additional flavoring? Orange water? Other? Thanks!

    Posted by paulevensen on 20th October 2012
  • Sooooooo good! Everyone who tries it loves it too!

    Posted by christitheo30 on 16th November 2014
  • I made this recently using sliced brioche as I had some in my freezer. I also added some maple syrup to the caramel sauce and scattered some diced dates over the slices of bread before tipping over the hot custard. Delicious!

    Posted by katemay on 20th October 2014
  • Hi Nigella!! I loved this recipe thanks million darling!! Vera Avim

    Posted by VeraLucia on 4th October 2014
  • Going to try this today, have croissants left from the weekend, don't want to waste them. I will let you know how it goes. Great easy recipe to follow which I like.

    Posted by Donnalouise1965 on 24th March 2014
  • Very very simple to make and absolutely delicious.

    Posted by GinaS on 20th January 2014
  • I put Baileys in it. Not even going to try anything else. Gorgeous !!!!!

    Posted by Bestyt on 14th September 2013
  • Just tried this, used hot cross buns instead of croissants, was gorgeous!

    Posted by kempy on 28th June 2013
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