Name: Easy Caramel Croissant Pudding Recipe
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 2
Cuisine: English
Ingredients: 2 x Stale Croissants; 100g (1/3 Cup + 1/8 Cup) Caster Sugar; 2 tbsp Water; 125ml (1/2 Cup) Double Cream; 125ml (1/2 Cup)Milk; 2 tbsp Southern Comfort (or any bourbon); 2 x Eggs, beaten; 26cm Oval Cast Iron Dish (Or similar oven proof dish); Medium Saucepan; Wooden Spoon

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Have some stale croissants that need using up? Want a simple yet luxurious dessert to share with loved ones? This caramel croissant pudding recipe is exactly what you've been looking for! It's incredibly quick and simple to make. And yields the most wonderful, homely dessert you could possibly desire. Read on for the super easy recipe...

Top down view of caramel croissant pudding in a cast iron pan

Easy croissant pudding

Caramel croissant pudding is 100% the ONE if you love croissants and you love all things caramel!

It really is effortless to make too. Simply tear stale croissants into an oven proof dish. Then make a simple caramel custard and beat in a couple of eggs. Pour the custard over the croissants and bake.

That's it! Simple, efficient and absolutely divine. A glorious twist on the traditional bread and butter pudding.

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Caramel Croissant Pudding - Step by Step Picture Recipe

(For a printer friendly version, see the recipe card at the end of this post)

Please note, this recipe includes both UK metric and US Cup measurements.

Ingredients

Here is what you will need to serve 2.

2 x Stale Croissants
100g (⅓ Cup + ⅛ Cup) Caster Sugar
2 tablespoon Water
125ml (½ Cup) Double Cream
125ml (½ Cup) Milk
2 tablespoon Southern Comfort (or any bourbon)
2 x Eggs, beaten

Essential equipment

26cm Oval Cast Iron Dish (Or similar oven proof dish)
Medium Saucepan
Wooden Spoon

Instructions

Preheat your oven to 180°C/Fan 170°C/356ºF.

Tear the stale croissants (x 2) into pieces and place into the cast iron dish.

Then put the caster sugar (100g | ⅓ Cup + ⅛ Cup) and water (2 tbsp) into a medium saucepan. Swill it around a little to help dissolve the sugar.

Now place the saucepan over a medium/high heat and cook for about 5 minutes. Until the caramel turns a nice, deep golden colour. DO NOT STIR. Be patient with this. It could be quicker, it could take a little longer. So keep a watchful eye on the pan.

When it's a deep golden colour, turn the heat down to low and pour in the cream (125ml | ½ Cup). Stir constantly, even through the crazy bubbling. Then add in the milk (125ml | ½ Cup) and Southern Comfort/Bourbon (2 tbsp) and continue to stir until it's blended and smooth.

Don't worry if any hard bits have formed. Just keep stirring over the heat and they will melt away.

Take the pan off the heat and leave to cool for a few minutes. When cooled, gradually beat in the eggs (x 2) while continuously stirring.

Caramel with eggs beaten into it in a saucepan

Next, pour the mixture over the croissants. If they are particularly stale, leave to soak for about 5 minutes before moving on.

Torn croissants covered with caramel custard in a dish

Then place the dish in the centre of the preheated oven, and bake for about 20 minutes. Until the custard has set and the croissants are crisp and golden.

Caramel croissant pudding in a cast iron pan

Drizzle your caramel croissant pudding with a little leftover cream, or serve with salted caramel swirl ice cream. Grab a fork and dive straight in!

Got the baking bug and want to learn more? Baking for beginners is for you!

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Close up of caramel croissant pudding in a cast iron pan. A text overlay says 'caramel croissant pudding'.