In Britain, ‘pudding’ is a term of endearment for dessert, and this recipe is the epitome of that comforting tradition. Forget what you know about American pudding; this is a different beast entirely. Imagine a bread pudding, but elevated to sheer luxury. We’re talking about stale croissants soaked in a rich, homemade caramel-bourbon custard, then baked until golden and wobbly. It’s a dish that’s both incredibly simple and profoundly comforting—a sweet, starchy hug in a bowl. This Caramel Bourbon Croissant Pudding is my go-to for using up weekend leftovers, turning something ordinary into a dessert so divine, it often becomes the entire meal. Why would you need anything else?
Ingredients
• SERVES 2
• 2 stale croissants
• ½ cup / 100g granulated sugar
• 2 tablespoons / 30ml water
• ½ cup / 120ml heavy cream
• ½ cup / 120ml whole milk
• 2 tablespoons / 30ml bourbon
• 2 large eggs, beaten
Instructions
1. Preheat your oven to 350°F / 175°C.
2. Tear the stale croissants into bite-sized pieces and arrange them in a small gratin dish or two individual ramekins (approximately a 2-cup capacity).
3. In a small saucepan, combine the sugar and water. Swirl the pan gently to moisten the sugar, then place it over medium-high heat.
4. Let the mixture bubble away without stirring for 3-5 minutes. Watch it closely until it transforms into a deep amber-colored caramel. Don’t be afraid to let it get dark for a richer flavor, but don’t let it burn.
5. Immediately reduce the heat to low and carefully pour in the heavy cream. The mixture will sputter and seize—this is normal! Whisk continuously as you add the milk and bourbon. Keep whisking over low heat until any hardened caramel has completely dissolved into a smooth sauce.
6. Remove the saucepan from the heat. While whisking constantly, slowly pour in the beaten eggs until fully incorporated. This tempers the eggs and prevents them from scrambling.
7. Pour the warm caramel-bourbon custard evenly over the croissant pieces. If your croissants are very dry, let the pudding sit for 10-15 minutes to allow them to soak up the liquid.
8. Bake for 20 minutes, or until the custard is set but still has a slight wobble in the center.
9. Remove from the oven, let it cool for a moment, and prepare to swoon.
Nutritional Information
• Serving Size: 1 pudding. Calories: 650 kcal. Carbohydrates: 60g. Protein: 12g. Fat: 38g. (Note: is an estimate and may vary based on used.)
Pro Tips
• The staler and drier your croissants, the better they will soak up the custard without turning to mush. Day-old or even two-day-old croissants are perfect.
• When adding the cream to the hot caramel, it will bubble and seize violently. Stand back and add it slowly and carefully. Keep whisking, and any hardened caramel will melt back into the sauce.
• For an alcohol-free version, simply omit the bourbon and replace it with 1 teaspoon of vanilla extract for a classic caramel flavor.
• This pudding is divine on its own, but serving it warm with a scoop of vanilla bean ice cream or a dollop of crème fraîche cuts through the richness beautifully.
FAQ
Q: Can I make this croissant pudding vegan
A: This recipe relies heavily on eggs and dairy for its classic rich custard. To adapt it to be vegan, you would need to use vegan croissants, substitute the heavy cream and milk with full-fat coconut or oat milk, and use a commercial vegan egg replacer suitable for custards. The final texture and flavor will differ from the original.
Q: Is there a non-alcoholic substitute for the bourbon
A: Absolutely. For an equally delicious alcohol-free version, simply omit the bourbon and replace it with 1 teaspoon of vanilla extract. This will create a classic, rich caramel flavor that is perfect for all ages.
Q: How should I store leftover croissant pudding
A: Store any leftovers in an airtight container in the refrigerator for up to 3 days. You can enjoy it cold straight from the fridge, or gently reheat it in the microwave or a low-temperature oven until just warmed through.
Q: Can I prepare this vegetarian dessert ahead of time
A: Yes, you can assemble the pudding a few hours in advance. Pour the prepared custard over the croissants, cover the dish tightly, and refrigerate for up to 4 hours. When you’re ready to bake, you may need to add 5-10 minutes to the baking time since it will be starting from cold.
