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Croissant Pudding with Caramel and Bourbon


“A great classic from Queen Nigella, but made over in my style,” cookbook author and former BBC cooking show host Trish Deseine writes of this decadent croissant pudding.

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The recipe is from Deseine’s book 100 Desserts To Die For, which promises a sweet treat for every occasion.

“It is perfect for using up sad abandoned croissants from Sunday brunch.

“If you’re not brave enough to make the caramel sauce yourself, make a simple crème anglaise with a very small amount of sugar, then melt 2 tablespoons of salted butter caramel into the custard while it is still hot.”

Recipe and image from 100 Desserts to Die For, by Trish Deseine, published by Murdoch Books, RRP $39.99.

Recipe and image from 100 Desserts to Die For, by Trish Deseine, published by Murdoch Books, RRP $39.99.

Croissant Pudding with Caramel and Bourbon

Serves 4
20 mins preparation time
10 mins resting time
20 mins cooking time


3 slightly stale croissants
125g caster (superfine) sugar
250ml (1 cup) thin (pouring/whipping) cream
3 eggs, beaten
2 tablespoons whiskey, bourbon or rum (optional)
1 tablespoon icing (confectioners’) sugar


Preheat the oven to 180C. Tear the croissants into pieces and place them in a gratin dish (or any other ovenproof dish), measuring about 20 x 28cm.

Combine the caster sugar and 2 tablespoons of water in a saucepan. Heat to dissolve the sugar, then let it bubble until a caramel forms and turns a lovely mahogany colour. Heat the cream in another saucepan, then pour it over the caramel off the heat.

Let the mixture cool a little so the heat doesn’t cook the eggs, then add them while whisking at the same time. At this point you can add the whiskey, bourbon or rum, if you like.

Pour this custard over the croissants and let it soak in for 10 minutes. Sprinkle with icing sugar and bake for 20 minutes. Serve hot or lukewarm.

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