This easy and delicious croissant pudding is a warm, creamy dessert that’s perfect for using up stale croissants. Inspired by Nigella Lawson, it’s simple to make with just a few ingredients like milk, egg, and optional chocolate or jam. A comforting treat that’s quick to prepare and guaranteed to please!
Ingredients Needed:
- Butter (for greasing)
- 2 stale croissants
- 1 egg
- 120ml milk (plus extra splash if croissants are large; use full-fat milk)
- ½ tbsp sugar
- Splash of bourbon (or rum or brandy; optional)
- Handful of chocolate chips (or 1 tbsp jam; optional but recommended)
How To Make Croissant Pudding?
- Prepare the oven and dish: Preheat your oven to 200°C (180°C fan) / 400°F and generously butter a small, deep dish that will hold 2 croissants (individual ramekins also work well).
- Make the egg mixture: In a mixing jug, whisk together 1 egg, 120ml (½ cup) milk, 7g (½ tbsp) sugar, and a splash of bourbon (optional).
- Prepare the croissants: Tear the 2 croissants into pieces and arrange them in the buttered dish. Pour the milk mixture over the croissants and press them down with a spoon to ensure they soak up the liquid. If the croissants immediately absorb all the liquid, add a little extra milk.
- Add optional extras: If using, scatter over a small handful of chocolate chips or dot 15g (1 tbsp) jam in and around the croissants.
- Bake: Bake for around 20 minutes or until golden brown on top. If you’ve made a larger portion, it may take an extra 5-10 minutes to cook all the way through. The pudding will rise during baking, then deflate a little once out of the oven.
- Serve: Serve with cream, or ice cream, or just enjoy as it is.
Recipe Tips:
- Use dry croissants: Fresh croissants won’t soak up the liquid well, so use ones that are a bit stale for better results.
- Press down the croissants: Press the croissants into the milk mixture so they soak up all the flavors.
- Add more milk if needed: If the croissants absorb all the liquid, just add a bit more milk.
- Add an extra flavor: Try adding a dash of vanilla extract or cinnamon for a yummy twist.
- Bake until golden: Make sure the top is golden brown before you take it out of the oven for a perfect finish.
How To Store & Reheat Leftovers?
- Refrigerate: Cool the leftover croissant pudding to room temperature and store it in an airtight container in the fridge for up to 2 days.
- Freeze: For freezing, cool the pudding first, then wrap it tightly in plastic wrap or foil and freeze for up to 2 months. Thaw in the fridge overnight before serving.
- Reheat: Preheat your air fryer to 160°C (320°F). Place the pudding in the basket and heat for 5-8 minutes until hot.
Nutrition Facts:
- Calories: 300 kcal
- Total Fat: 19 g
- Saturated Fat: 12 g
- Cholesterol: 120 mg
- Sodium: 170 mg
- Potassium: 100 mg
- Total Carbohydrate: 28 g
- Dietary Fiber: 1 g
- Sugars: 12 g
- Protein: 5 g
Try More Nigella Lawson Recipes:
Nigella Croissant Pudding Recipe
Description
This easy and delicious croissant pudding is a warm, creamy dessert that’s perfect for using up stale croissants. Inspired by Nigella Lawson, it’s simple to make with just a few ingredients like milk, egg, and optional chocolate or jam. A comforting treat that’s quick to prepare and guaranteed to please!
Ingredients
Instructions
- Prepare the oven and dish: Preheat your oven to 200°C (180°C fan) / 400°F and generously butter a small, deep dish that will hold 2 croissants (individual ramekins also work well).
- Make the egg mixture: In a mixing jug, whisk together 1 egg, 120ml (½ cup) milk, 7g (½ tbsp) sugar, and a splash of bourbon (optional).
- Prepare the croissants: Tear the 2 croissants into pieces and arrange them in the buttered dish. Pour the milk mixture over the croissants and press them down with a spoon to ensure they soak up the liquid. If the croissants immediately absorb all the liquid, add a little extra milk.
- Add optional extras: If using, scatter over a small handful of chocolate chips or dot 15g (1 tbsp) jam in and around the croissants.
- Bake: Bake for around 20 minutes or until golden brown on top. If you’ve made a larger portion, it may take an extra 5-10 minutes to cook all the way through. The pudding will rise during baking, then deflate a little once out of the oven.
- Serve: Serve with cream, or ice cream, or just enjoy as it is.
Notes
- Use dry croissants: Fresh croissants won’t soak up the liquid well, so use ones that are a bit stale for better results.
- Press down the croissants: Press the croissants into the milk mixture so they soak up all the flavors.
- Add more milk if needed: If the croissants absorb all the liquid, just add a bit more milk.
- Add an extra flavor: Try adding a dash of vanilla extract or cinnamon for a yummy twist.
- Bake until golden: Make sure the top is golden brown before you take it out of the oven for a perfect finish.
Nigella Croissant Pudding Recipe