Simply eating

Sweet: Croissant pudding with very little butter

I got this recipe from James Martin but I have simplified and healthified it (if such a word exists). I have reduced the amount of fat and sugar so that it still tastes delicious, but it is less fattening.

croissant pudding resized

Ingredients for 6-8 portions:

  • 700ml semi skimmed milk
  • 100ml cream (slagroom in NL)
  • 1 vanilla pod
  • 3 xl eggs
  • 6 egg yolks (from medium size eggs)
  • 100g caster sugar
  • 4 croissants (depends on your your ovenproof dish, when you do this the first time I recommend having around 2 extra croissants just in case)
  • handful dried cranberries (I like their sourness in contrast with the custard)
  • knob of butter
  • 40-50 ml bourbon/rum
  • optional: icing sugar for dusting

Cooking time: 40 mins to prepare the custard and bake.

Please preheat the oven at 180C


Pour the milk and the cream and the vanilla pod (remove the seeds and add them in the liquid) into a pan and bring to the boil on low heat. Place the eggs, egg yolks, and sugar into a bowl and mix gently. Once the cream is warm, add it slowly over the eggs and stir slowly. After all is mixed well, add the small quantity of alcohol.

The pudding

While the milk is boiling for the custard, slice the croissants in chunks and place them in the buttered ovenproof tray. Make sure it is full. Sprinkle the cranberries over the croissants and when the cream mixture is done, using a sieve strain it over the croissants. Make sure you cover around 3/4 height of the tray with the liquid. Bake for 20-35 depending on how you want the top to look like.

Optional: once the baking is done you can dust it with icing sugar and with a torch or under the grill you can caramelise the top.



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