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Croissant Pudding

  • prep: 10 mins
    total time: 1 hour 20 mins
  • servings: 6

Ingredients

  • 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)

Directions

  1. Step 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. Step 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. Step 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.

Source
Everyday Food, October 2006

Reviews (7)

  • 30 Jul, 2013

    This recipe was absolutely delicious - my favorite new recipe! I modified it by adding diced peaches, a teaspoon of almond extract and sprinkling cinnamon on top with the sliced almonds. It was wonderful served warm; however, it was great days later and warmed in the microwave - didn't even need the whipped cream.

  • 26 Jan, 2013

    I don't usually care for bread pudding but I needed a good recipe for my family. Fantastic recipe. I add some golden raisins and substitute pecans for almonds. Very good.

  • 18 Feb, 2009

    My kind of recipe - very good and very easy!

  • 18 Sep, 2008

    I added blueberries before baking.... it is the best thing ever! Everybody loved it!!!

  • 22 Feb, 2008

    Will try this. I may spread some jam on to croissants proir to soaking and see how it goes. I make a traditional bread and butter pudding and usually it calls for jam... I use strawberry or apricot. YUM!!!

  • 20 Feb, 2008

    I will definately have to try this. Sounds yumy

  • 19 Feb, 2008

    Sounds great