Caramel Croissant Pudding

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I was the host of  July/August’s What’s Baking group and I chose the theme of “Heritage Dish”–make a dish common from a/one country of your heritage.

Since I am part English I wanted to make a Pudding. I scoured cookbooks and the internet for the one. Then, on, I found it. Caramel and Croissant Pudding?! REALLY? mmmmmm. It came out just as delicious as it sounded. It also took all of 10 minutes to put together to boot. 

What a genius way to use up day old or stale croissants-they go so fast. The super-buttery bread paired with a simple caramel with a hint of rum makes an amazing combination of flavors.  The texture is nice too as some of the croissants stick up and get a little crusty while it bakes. This recipe is genius.

Caramel Croissant Pudding


  • 2 day old croissants-mine were the standard large bakery size, ripped into inch-sized pieces
  • 1 cup granulated sugar
  • 2 tbsp water
  • 1/2 cup heavy cream
  • 1/2 cup unsweetened almond and coconut milk
  • 1 tbsp rum
  • 2 large eggs beaten


  • Preheat oven to 350F.
  • Place the croissant pieces into a baking dish large enough to hold all of them tightly packed into an almost even layer.
  • Put the sugar into a deep sauce pan, add the water and swirl to dissolve the sugar.
  • Place the sauce pan over medium/high heat and let it bubble on, no stirring, until it’s a deep amber color-3ish to 5ish minutes.
  • Turn the heat to low and add the cream, it will sputter so be careful, but whisk continuously while adding the  milk and rum. Keep stirring and make sure to dissolve any hard bits that form.
  • Remove from heat, keep whisking, and add the eggs until all mixed and combined.
  • Pour it over the croissants.
  • Place the dish in the oven and bake for 20 minutes.

Good luck not eating it all in one sitting.

It could make 1, 2 or 6 servings depending on how greedy those who are eating it are.