Description
A decadent dessert where warm caramel meets flaky croissant layers in a rich, custardy bake.
Ingredients
Scale
- 600 g day-old croissants, cut into 3–4 cm pieces
- 480 ml whole milk
- 240 ml heavy cream
- 4 large eggs
- 100 g granulated sugar
- 2 tsp vanilla extract
- ¼ tsp fine salt
- 60 g unsalted butter, melted
- 120 g dark brown sugar (for caramel)
- 60 ml water
- Flaky sea salt (optional, for finishing)
- 1–2 tsp toasted nuts (optional, for crunch)
Instructions
- Preheat the oven to 175°C (350°F). Grease a 9 x 13-inch dish with butter. Cut croissants into pieces and place in the prepared dish.
- Whisk together eggs, granulated sugar, vanilla, and salt until combined. Warm milk and heavy cream in a saucepan until steaming.
- Pour the hot dairy into the egg mixture gently while whisking. Then, pour the melted butter into the custard.
- Press the croissant pieces lightly to submerge them in custard. Let rest for 30–60 minutes at room temperature.
- Bake in the preheated oven for 35–45 minutes until golden and centers reach 74°C (165°F).
- Combine dark brown sugar and water in a saucepan over medium heat for the caramel until thickened.
- Whisk in butter and cream to the caramel. Set aside.
- Drizzle warm caramel over the baked pudding and finish with flaky sea salt and nuts before serving.
Notes
Use day-old croissants for best texture. This recipe can be made ahead and refrigerated before baking.
- Prep Time: 25 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 1 slice
- Calories: 520
- Sugar: 32g
- Sodium: 300mg
- Fat: 30g
- Saturated Fat: 16g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 1g
- Protein: 10g
- Cholesterol: 200mg