This delicious caramel croissant pudding is inspired by Nigella and is perfect for using up stale croissants. With a rich caramel custard and a hint of bourbon or rum, it’s an easy dessert that feels indulgent and comforting.
Ingredients Needed:
- 2 stale croissants
- 100 grams sugar
- 125 millilitres double cream
- 125 millilitres of full-fat milk
- 2 tablespoons bourbon (or rum)
- 2 large eggs (beaten)
How To Make Caramel Croissant Pudding?
- Preheat the oven: Heat your oven to 180°C.
- Prepare the croissants: Tear the croissants into small pieces and place them in a small baking dish (about 500 ml/2 cups capacity).
- Make the caramel: Add the sugar and 2 tbsp water to a saucepan. Swirl gently to dissolve the sugar, then heat over medium-high heat until it turns deep amber (about 3-5 minutes). Avoid stirring.
- Add cream and milk: Lower the heat, carefully pour in the cream (it will splutter), and whisk. Then add the milk and bourbon, whisking until smooth.
- Mix in eggs: Remove the pan from heat and whisk in the beaten eggs to make the custard.
- Pour and soak: Pour the caramel custard over the croissants. Let it soak for 10 minutes if the croissants are very stale.
- Bake: Place the dish in the oven and bake for 20 minutes until golden and bubbling.
Recipe Tips:
- Use Stale Croissants: Fresh croissants won’t soak up the caramel custard properly. For the best results, make sure your croissants are at least a day old or slightly dry.
- Don’t Stir the Caramel: While making the caramel, avoid stirring with a spoon. Swirl the pan gently instead. Stirring can cause the sugar to crystallize and ruin the caramel.
- Add Cream Slowly: When adding cream to the hot caramel, do it carefully and whisk constantly. The mixture will bubble and splutter, so pour slowly to avoid splashes.
- Soak Well: Let the custard sit on the croissants for at least 10 minutes before baking. This ensures the croissants fully absorb the caramel flavor and stay moist.
- Watch the Oven: Keep an eye on the pudding while it bakes. You want a golden top, but don’t let it burn. If it’s browning too fast, cover it lightly with foil.
How To Store Leftovers?
Let the leftover caramel croissant pudding cool to room temperature first. Once cooled, transfer it to an airtight container and refrigerate for up to 3 days.
Nutrition Facts:
- Calories: 380 kcal
- Total Fat: 22 g
- Saturated Fat: 13 g
- Cholesterol: 150 mg
- Sodium: 95 mg
- Potassium: 150 mg
- Total Carbohydrate: 38 g
- Dietary Fiber: 0 g
- Sugars: 20 g
- Protein: 8 g
Try More Nigella Lawson Recipes:
- Nigella Croissant Pudding Recipe
- Nigella Chocolate Chip Brioche Bread And Butter Pudding
- Nigella Summer Pudding
Nigella Caramel Croissant Pudding
Description
This delicious caramel croissant pudding is inspired by Nigella and is perfect for using up stale croissants. With a rich caramel custard and a hint of bourbon or rum, it’s an easy dessert that feels indulgent and comforting.
Ingredients
Instructions
- Preheat the oven: Heat your oven to 180°C.
- Prepare the croissants: Tear the croissants into small pieces and place them in a small baking dish (about 500 ml/2 cups capacity).
- Make the caramel: Add the sugar and 2 tbsp water to a saucepan. Swirl gently to dissolve the sugar, then heat over medium-high heat until it turns deep amber (about 3-5 minutes). Avoid stirring.
- Add cream and milk: Lower the heat, carefully pour in the cream (it will splutter), and whisk. Then add the milk and bourbon, whisking until smooth.
- Mix in eggs: Remove the pan from heat and whisk in the beaten eggs to make the custard.
- Pour and soak: Pour the caramel custard over the croissants. Let it soak for 10 minutes if the croissants are very stale.
- Bake: Place the dish in the oven and bake for 20 minutes until golden and bubbling.
Notes
- Use Stale Croissants: Fresh croissants won’t soak up the caramel custard properly. For the best results, make sure your croissants are at least a day old or slightly dry.
- Don’t Stir the Caramel: While making the caramel, avoid stirring with a spoon. Swirl the pan gently instead. Stirring can cause the sugar to crystallize and ruin the caramel.
- Add Cream Slowly: When adding cream to the hot caramel, do it carefully and whisk constantly. The mixture will bubble and splutter, so pour slowly to avoid splashes.
- Soak Well: Let the custard sit on the croissants for at least 10 minutes before baking. This ensures the croissants fully absorb the caramel flavor and stay moist.
- Watch the Oven: Keep an eye on the pudding while it bakes. You want a golden top, but don’t let it burn. If it’s browning too fast, cover it lightly with foil.
Nigella Caramel Croissant Pudding