The smell of something being baked in the oven is unmatched on an early weekend morning, especially with the French inspired to make a pudding with their classic croissants.
We may not have croissant bakeries on every corner, but in-store croissants from certain retailers and bakeries can attempt to rival the flaky, buttery richness of croissants.
If you’re looking for inspiration on what to do with leftover croissants that aren’t as fresh as they were, this croissant pudding recipe is crunchy on the outside and soft and creamy on the inside.
The recipe also lends itself to adding some of your favorites, such as: B. mini chocolate chips, raisins, cranberries, nuts or even other dried fruit.
This delicious croissant pudding is just perfect. In this recipe, you can swap out the croissants for leftover bread, including sweet bread.
Croissant pudding recipe
- 3 large croissants (use not so fresh croissants)
- 300ml milk
- 2 large eggs
- 250 ml whipping cream
- 100 grams of white sugar
- 1/4 teaspoon salt
- 1 teaspoon of lemon zest
- 3 tablespoons sliced almonds, pecans, or frozen berries
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- Preheat about two 180°C/350°F.
- Cut each of the croissants in half (if you cut the bread into too many pieces, the outside will no longer be crispy).
- Mix all ingredients except the croissants and sliced almonds, pecans, or frozen berries in a bowl.
- After half an hour, dip the croissants in the mixture.
- Place the croissant halves in a small mold
- Add the mixture to the croissants (do not crush the croissants)
- Add the sliced almonds, pecans, or frozen berries.
- Place the croissants in the preheated oven for 30 minutes or until you see the mixture begin to form and not runny.
- Once the pudding is ready, add maple honey, drizzle over some nuts or dried fruit and serve.
This recipe can be found on Cookingwithliz Instagram side.
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