Ever since I saw Nigella’s Caramel Croissant recipe, I knew I had to make it. Rich and sweet … and it helps prevent wastage – WIN WIN!


  • 2 stale croissants
  • 100 grams sugar
  • 2 tablespoons water
  • 125 ml double cream
  • 125 ml full fat milk
  • 2 tablespoons bourbon (or rum) Optional
  • 2 large eggs (beaten)


  1. Preheat the oven to 180°C/gas mark 4/350ºF.
  2. Tear the croissants into pieces and put in a small dish
  3. Put the sugar and water into a saucepan, and swirl around to help dissolve the sugar before putting the saucepan on the hob over a medium to high heat.
  4. Caramelize the sugar and water mixture by letting it bubble away, without stirring, until it all turns an amber colour; this will take 3-5 minutes.
  5. Turn heat down to low and add the cream – whisking away, the milk and bourbon. Any solid toffee that forms in the pan will dissolve easily if you keep whisking over low heat. Take off the heat and, still whisking, add the beaten eggs.
  6. Pour the caramel bourbon custard over the croissants and leave to steep for 10 minutes if the croissants are very stale.
  7. Place in the oven for 20 minutes.
Caramel Croissant Pudding

Caramel Croissant Pudding

Original recipe found on Nigella.com