As the season changes, so as our wardrobe and diet. Bidding goodbye to hot pants and gelato, it’s time for cosy fuzzy sweaters and warm puddings to welcome the frosty season. When it comes to puddings, I’m sure everyone is quite familiar with the basic bread and butter pudding – which is without a doubt my number one favourite pudding. I was mainly drawn to the ease of whipping it up without a recipe and  the feeling of being resourceful for using up stale breads. 

As croissants do not stand a chance of  becoming stale in my household (as my husband and I love croissant very much), I think it is worthwhile to buy fresh croissants just to try this caramel croissant pudding recipe. The cooking process is not much different from the conventional pudding recipe but I must say, all the delicious elements of  buttery, flaky and slightly crispy croissants  have passed to this wonderful dessert. I’m sorry bread and butter pudding, your number 1 spot has been taken!

Nigella Lawson’s Caramel Croissant Pudding

(adapted from Nigella Express)

Serves 2 – 3 people


2 stale croissants

1/2 cup sugar

2 tbsps water

1/2 heavy cream

2 tbsps bourbon

1/2 cup whole milk

2 eggs, beaten


1. Preheat the oven to 176 degrees celsius, 350 degrees F.

2. Tear the croissants into pieces and put in a small gratin dish. Alternatively, use a cast iron oval with a capacity of about 500ml/ 2 cups.

3. Put the sugar and water into a saucepan, and swirl around to help dissolve the sugar before putting the saucepan on the hob over medium to high heat. Caramelize the sugar and water mixture by letting it bubble away until it all turns a deep amber colour; this will take 3 to 5 minutes.

4. Take the pan off the heat and add the cream – ignoring all spluttering – followed by the bourbon and milk. Whisk to mix, then still whisking add the beaten eggs. Pour this quickly over the croissants and leave to steep for 10 minutes.

5. Place in the preheated oven for 20 minutes and prepare to swoon.

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