Name: Croissant Pudding
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Yield: 5 servings
Cuisine: American

From the Cook

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Croissant Pudding

Cookin’ with Sha Verified

Ingredients

Warning0 allergens identified

Instructions

Cut the croissants into bite-sized pieces. Spread them on a baking tray and bake at 180°C for 5–6 minutes until lightly crisp.

While the croissants are baking, prepare the custard. In a bowl, whisk together eggs, milk, brown sugar, condensed milk, cinnamon powder, desiccated coconut, and a pinch of salt until well combined.

Remove the croissants from the oven and transfer them to a baking dish. Pour the wet mixture evenly over the croissants. Top with berries of your choice and sprinkle desiccated coconut on top.

Let the mixture rest for 10–15 minutes so the croissants can soak up the custard.

Bake at 180°C for 30–40 minutes until set.If the top starts browning too quickly while the center is still wet, loosely cover the dish with foil and continue baking.

Drizzle condensed milk on top, garnish with almond flakes, and serve warm with a scoop of ice cream.

Bite Tutorial

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Tips & Tricks (5)

Day-Old Croissant Advantage 🥐
Use day-old or slightly stale croissants instead of fresh ones—they absorb the custard mixture evenly without becoming mushy, creating the perfect texture.
Custard Mixture Temperature Control 🌡️
Warm the milk and condensed milk together before whisking with eggs to prevent curdling and ensure a silky, smooth custard base.
Strategic Soaking Technique 🧈
Layer croissant pieces in the baking dish and let them soak in the custard for 15-20 minutes before baking to allow proper absorption while maintaining structural integrity.
Water Bath Precision 💧
Bake the pudding in a water bath at 325°F to ensure gentle, even cooking that prevents the custard from curdling and keeps the edges from over-browning.
Berry Timing for Freshness 🫐
Add fresh berries on top just before serving or in the final 5 minutes of baking to preserve their bright flavor and juicy texture rather than cooking them throughout.