This isn’t just bread pudding. This is pure indulgence in a dish-Nigella’s Caramel Croissant Pudding is what happens when you take leftover croissants (if such a thing exists in your house) and bathe them in a rich, homemade caramel custard before baking them into golden, gooey perfection.
It’s buttery, it’s custardy and it’s got just the right hit of grown-up sophistication thanks to the boozy addition of bourbon or rum (don’t worry, it’s optional. but highly encouraged). Nigella, queen of decadent comfort food, came up with this as a way to glam up old croissants and honestly, it’s genius. I’ve made it on quiet Sunday evenings, for impromptu dinner parties and once when I just needed something soothing after a rough week.
Nigella Caramel Croissant Pudding Recipe
Ingredients Needed
Let’s talk ingredients. This dish doesn’t ask for much but what it does ask for, it makes count.
- 2 stale croissants (Don’t worry if they’re fresh. just give them a little toasting)
- 100g caster sugar (about ½ cup)
- 2 tablespoons water
- 125ml double cream (about ½ cup)
- 125ml full-fat milk
- 2 tablespoons bourbon or rum (You can skip it, but… don’t.)
- 2 large eggs
You’d be surprised how such a short list of ingredients can make something that tastes this luxurious. The key is in the process. the caramel, the soaking, the slow bake that makes your kitchen smell like a Parisian bakery.
Equipment Needed
You don’t need anything fancy here, just a few essentials:
- A saucepan (preferably one with a light-colored bottom so you can watch the sugar caramelize)
- A whisk
- A jug or bowl for the custard
- A small baking dish (Think individual casserole-sized-Nigella uses a 500ml dish)
- An oven (obviously), preheated to 180°C (350°F)
- A baking tray (for a water bath, to prevent the custard from scrambling)
And maybe a spoon to taste-test the custard… you know, for quality control.
Instructions To Make Nigella Lawson’s Caramel Croissant Pudding
Let me walk you through this step by step, exactly as I do it in my kitchen. with a few personal tweaks and notes along the way.
Step 1: Preheat And Prep
Preheat your oven to 180°C (350°F). Place the croissants in your baking dish, tearing them up slightly so they catch more of the custard.
Step 2: Make The Caramel
This part is slightly nerve-wracking the first time. but trust me, it gets easier. Add the sugar and water to a saucepan and swirl it (don’t stir!) over medium heat. Watch as it goes from clear to gold to amber-once it’s a deep golden brown, immediately take it off the heat.
I’ve burnt it before (twice, if I’m being honest), so now I never take my eyes off it during this stage. Timing is everything.
Step 3: Add Cream, Milk And Booze
Carefully-and I mean carefully. add your cream and milk. The caramel will hiss and bubble like it’s angry but that’s normal. Stir gently until smooth. Add the bourbon (or skip it if you’re serving to kids or just not feeling it).
Step 4: Custard Time
Beat the eggs in a bowl and slowly pour the caramel mixture over them, whisking constantly. This step always reminds me of making a silky custard base for ice cream. You want it glossy and smooth.
Step 5: Assemble And Bake
Pour the custard over the croissants, making sure every buttery edge gets some love. Let it sit for 10 minutes to soak, then place the dish in a roasting tin filled halfway with hot water (a makeshift bain-marie) and bake for 20 minutes.
When it comes out, the top should be crisp but the inside soft and custardy. like the love child of a crème brûlée and a bread pudding.
What I Learnt
Here’s the thing about this pudding: it teaches you patience and trust.
- You learn not to stir the sugar.
- You learn to wait for the perfect caramel color (not too pale, not burnt).
- You learn that custard is forgiving if you treat it gently.
- And most importantly, you learn that leftovers can be luxurious.
The first time I made this, I underestimated how rich it would be. Now, I serve it in small portions with a dollop of crème fraîche or vanilla ice cream. And it’s always the quietest moment of the meal-people just sigh as they eat it.
FAQs
Can I Use A Different Type Of Bread Instead Of Croissants For Nigella’s Caramel Croissant Pudding?
While croissants give this pudding its signature buttery, flaky texture, you can swap them for other types of bread if you need to. Brioche is a great alternative if you want something equally rich and soft. Just make sure it’s a bread that can soak up the custard without falling apart.
Can I Make Nigella’s Caramel Croissant Pudding Ahead Of Time?
Yes! In fact, it’s one of those dishes that gets even better after a few hours. You can assemble it the night before and let it sit in the fridge overnight. Just bake it the next day, and you’ll have a warm, comforting dessert ready to go.
What’s The Best Way To Serve Nigella’s Caramel Croissant Pudding?
I love serving it with a dollop of whipped cream or a scoop of vanilla ice cream. It’s also amazing with a drizzle of extra caramel sauce on top-if you’re feeling indulgent. I’ve even been known to eat it for breakfast the next day, but don’t tell anyone!
