Croissant Pudding

  • Prep:
  • Total Time:
  • Servings: 6
Croissant Pudding

Source: Everyday Food, October 2006


  • Butter, for baking dish
  • 2 large eggs
  • 2/3 cup sugar
  • 2 cups milk
  • 1/4 teaspoon salt
  • 3/4 pound plain croissants (about 4), torn into large pieces
  • 3 tablespoons sliced almonds
  • Whipped cream, for serving (optional)


  1. Preheat oven to 300 degrees. Lightly butter a small oval (or other shallow 1 1/2- to 2-quart) baking dish; set aside.

  2. In a large bowl, whisk together eggs, sugar, milk, and salt until combined. Add croissants; toss to coat. Let sit, turning occasionally, until they have absorbed some of the liquid, about 10 minutes. Pour mixture into prepared baking dish; smooth top with a spatula. Scatter with almonds.

  3. Bake until pudding has puffed up and a toothpick inserted in center comes out clean, 40 to 50 minutes. Cool at least 10 minutes before serving with whipped cream, if desired.


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