Description
A warm and sticky dessert made from leftover croissants, featuring a silk custard and a delectable stovetop caramel.
Ingredients
Scale
- 800 g day-old croissants, torn into 3–4 cm pieces
- 240 ml whole milk
- 240 ml heavy cream
- 4 large eggs
- 100 g granulated sugar
- 1 tbsp pure vanilla extract
- 1/4 tsp kosher salt
- 85 g unsalted butter (for caramel)
- 100 g granulated sugar (for caramel)
- 60 ml heavy cream (for caramel)
Instructions
- Tear and toast the croissants: Spread torn croissants on a baking sheet and toast at 175°C (350°F) for 6–8 minutes until edges are crisp.
- Whisk the custard: In a bowl, whisk eggs and sugar until smooth. Whisk in milk, cream, vanilla, and salt.
- Temper the eggs: Slowly pour warm custard into eggs while whisking constantly.
- Soak the croissants: Place croissant pieces in a baking dish and pour custard over. Press gently to submerge, then let sit for 30 minutes.
- Preheat oven: Preheat to 175°C (350°F). Bake uncovered for 30–35 minutes until golden.
- Make the caramel: In a saucepan, melt sugar over medium heat until amber. Remove from heat and whisk in butter and cream.
- Finish and serve: Let pudding rest, then drizzle with caramel and serve warm.
Notes
Serve with whipped cream or ice cream. Store leftovers in an airtight container for up to 4 days.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 1 slice
- Calories: 520
- Sugar: 28g
- Sodium: 320mg
- Fat: 32g
- Saturated Fat: 17g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 44g
- Fiber: 1g
- Protein: 9g
- Cholesterol: 180mg