Caramel Croissant Pudding


Serves 2


  • 2 stale croissants
  • 100 grams sugar
  • 2 tablespoons water
  • 125 ml double cream
  • 125 ml full fat milk
  • 2 tablespoons bourbon (or rum)
  • 2 large eggs (beaten)


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, add the milk and bourbon. Any solid toffee that forms in the pan will dissolve easily if you keep whisking over a low heat. Take off the heat and, still whisking, add the beaten eggs.

6. Pour the caramel bourbon custard over the croissants and, if the croissants are very stale, leave to steep for 10 minutes.

7. Place in the oven for 20 minutes and prepare to swoon!

To learn how to make this and more tasty desserts like it, come along to our next Fabulous Chocolate Desserts class.

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