Croissant Pudding

There is not much to write about a Bread and Butter Pudding since it is so popular and probably one of the simplest recipes that exist. I make it all the time for my kids with different fruits, nuts and accompaniments. It is one of those recipes that you make and eat without giving much thought to. Then one day while flipping through a cookbook, the words ‘Croissant Pudding’ caught my eye…actually it was the picture that got my attention. Neat slices of pudding cut and served onto a plate. The idea instantly appealed to me. After all looks do matter and variety is the spice of life! And for some reason nothing excites me more than a recipe makeover.

We are big fans of Croissants so the hardest part is to let it stale for a day. My husband was quite disappointed when he found out that they were meant for a sweet recipe and not being served with afternoon tea. However, the kids loved it and went back for seconds. The pudding is not too heavy or rich on account of soaking the croissants in custard for about an hour, as the original recipe stated. Serve it with fruit or cream or even caramel sauce. The best thing about this pudding is that it tastes great, warm or cold.

It has been a busy week for me and our weather has not exactly been the best. But I have been feeling happy planning my boy’s birthday and on account of a few things that have been happening to my blog lately. My Cauliflower and Broccoli Gratin was featured on the Huffington Post and that made my weekend. This was exactly a month after the Golden Apple Ginger Cake was featured on the Kitchn. There have been others too but now I really don’t intend to blow my own trumpet. I just wanted to say that it means a lot to me to see all the hard work I do being recognised and appreciated. And to know that so many people out there give me their time…reading through my posts or pinning my pictures…following my recipes…I am overwhelmed…I am moved and I am ever so grateful.

Croissant Pudding (adapted with variation from the Delicious Cookbook)
Serves 6-8

4 croissants (preferably day-old), torn into large chunks
4 eggs
1/2 cup (110 g) castor sugar
300 ml milk
300 ml pure (thin) cream
1 tsp vanilla extract
Finely grated zest of 1/2 orange
Caramel sauce, to serve
Toasted flaked almonds and seasonal fruit, to serve

Grease the base and sides of a 1-litre terrine or loaf pan and line with baking paper. Pack the croissants into the terrine or pan, then set aside.
Whisk the eggs and sugar together in a large bowl until just combined. Place the milk, cream and vanilla pod and seeds in a saucepan over low heat and bring to just below boiling point, then gradually pour the warm milk mixture into the egg mixture, whisking constantly. Add the orange zest and whisk well to combine, then pour the mixture over the croissants in the pan and stand at room temperature for 1 hour to allow the custard to soak in – this will make for a lighter pudding.
Bake the pudding for 45 minutes until just set and golden on top (cover with foil if it’s browning too quickly). Remove the pudding from the oven, allow to cool slightly, then turn out and slice. Place on a serving platter and drizzle with caramel sauce and scatter with almonds and fruits.

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