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Caramel Croissant Pudding Recipe

Caramel Croissant Pudding

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Average Rating:

Total Reviews: 41

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  • on April 05, 2013

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    For fans of this croissant pudding recipe...over holidays, I used fresh croissants. Followed recipe. Texture and flavor, with a good cup of coffee...OUTSTANDING. Same flavors as in past having used stale croissants...bexture is softer BUT this croissant pudding remains a winner !!!
    Annie, Fremont, CA

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  • on January 07, 2013

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    Absolutely delicious!! I used rum instead of bourbon. Husband approves :

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  • on December 02, 2012

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    I use the following measurement, 1 large croissant = 2 small croissants (the store bought ones are stale enough. For Thanksgiving, I multiplied this recipe by 5 and used 20 small croissants and baked this in a large glass casserole dish. With eggs, don't use the entire egg, it makes the pudding watery. Instead, use 1/3 of the eggs WITH the whites and 2/3 of the eggs WITHOUT the whites (just the yokes. If you're like me and would prefer not to use bourbon, stir in 1 teaspoon of vanilla and cinnamon into the custard, right before pouring it on top of the croissant pieces (in the x5 recipe size. If you have trouble with the caramel hardening on your whisk once you've added the cream and milk, keep the caramel on medium low heat and keep whisking until all melted. For a great caramel: let the sugar slowly caramelize, preferably on medium heat. Do NOT stir the caramel while it is caramelizing! This will cause the sugar to cool and re-crystallize, making a gritty caramel.

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  • on August 27, 2012

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    i made this one on family,s day i tripled the recpie ... my sister told me its like five star resturant dessert ...my friend ate three portions ...this dish is a keeper and signature ...quick and cheap beyond expectaions !!

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  • on May 15, 2012

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    That was one of the best things that I have ever made. It came out beautiful, tasted even better (I still can't get over that. This was so far beyond my expectations, I don't know what to say, except thank you Nigella! Her deserts are always the best...

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  • on February 11, 2012

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    This is the PERFECT bread pudding recipe! I love the caramel element and had made this several times before I decided to make it even better (in my opinion! so I added a handful of top-quality milk chocolate chips--YUM! The next time I decided to add some Dulce de Leche--just dropped a few teaspoonfuls all over and then added the milk chocolate chips. THAT'S when my family decided that perfection had been reached! Truly the best bread pudding recipe---gooey, sweet and very delicious!!

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  • on January 07, 2012

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    Delicious! Doubled the recipe using 7 stale mini croissants. I didn't have bourbon in my pantry so I substituted a high quality apple brandy. It turned out absolutely wonderful & all family members asked for seconds! Will definitely make again!

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  • on October 02, 2011

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    Mouthwatering. That's really all I can say. I didn't have stale croissants so I bought fresh ones, cut them in half and put them in oven under the lightest setting, dried it out fine. It probably would've worked out okay with fresh croissants but I wanted to follow the recipe as it was my first time making it. I didn't have bourbon on hand so I substituted caramel liqueur instead. I also added a pinch of vanilla, since I like to experiment with my food. Overall a wonderful dish!

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  • on October 02, 2011

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    THIS HAS TO BE THE BEST BREAD PUDDING EVER. THANKS

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  • on June 22, 2011

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    amazing! i added vanilla instead of bourbon, and mixed the cream and milk into one jug and poured one spoonful at a time to begin with, and the caramel did not size up. Once i added a few spoonfuls and it looked creamy i added the rest. so delicious, so so delicious!!

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