Nigella’s Caramel Croissant Pudding

Another recipe from my favorite kitchen Goddess, Nigella Lawson. I cannot help but feel hungry whenever I watch her cook and actually eat her food, she makes everything sound and look special like this bread pudding recipe. Too bad I don’t have croissants lying around in my kitchen but I’ll bet this is great with brioche or baguette or any bread for that matter, I’ll post my own “rendition” of this recipe in the coming days, meanwhile, here is the original recipe and photo from the food network.


2 stale croissants
1/2 cup sugar
2 tablespoons water
1/2 cup heavy cream
2 tablespoons bourbon
1/2 cup whole milk
2 eggs, beaten

Preheat the oven to 350 degrees F.

Tear the croissants into pieces and put in a small gratin dish; I use a cast iron oval with a capacity of about 500ml/ 2 cups for this.

Put the sugar and water into a saucepan, and swirl around to help dissolve the sugar before putting the saucepan on the hob over medium to high heat. Caramelize the sugar and water mixture by letting it bubble away until it all turns a deep amber colour; this will take 3 to 5 minutes. Keep looking but don’t be too timid.

Take the pan off the heat and add the cream – ignoring all spluttering – followed by the bourbon and milk. Whisk to mix, then still whisking add the beaten eggs. Pour this quickly over the croissants and leave to steep for 10 minutes.

Place in the preheated oven for 20 minutes and prepare to swoon.

Happy Baking!


2 Responses to "Nigella’s Caramel Croissant Pudding"

  1. Thank you for the auspicious writeup. It actually was once a amusement account it. Glance complicated to far introduced agreeable from you! However, how can we keep in touch?

  2. Stephanie   September 16, 2010 at 11:42 am

    I absolutely love this recipe… so much I will buy croissants just to let them go stale so I can make it! It takes a bit of practice to mix the milk and cream with the caramelized sugar without it all clumping up but well worth the effort! I just did a post about it on my blog.


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