Let me take you back to one of those evenings when the rain taps gently on the windowpane and you’re craving something deeply indulgent, the kind of dessert that wraps around you like a favorite blanket. That’s exactly where Nigella Lawson’s Croissant Pudding comes in. It’s not just a dessert. it’s an act of comfort, a bit of edible therapy.
This dish is Nigella’s twist on the classic bread and butter pudding but she gives it her signature touch of glamour and indulgence. Instead of plain slices of white bread, she uses croissants-flaky, buttery croissants that are slightly past their prime (which makes them even better for soaking up all the custard). And then, just when you think it can’t get more decadent, she adds bourbon or dark rum. It’s like someone gave your favorite bread pudding a French accent and a grown-up upgrade.
I made this on a whim the first time after finding two sad croissants on my kitchen counter that had lost their fluff. I almost tossed them-thank God I didn’t. Instead, I turned them into something that made everyone at the dinner table stop mid-conversation and sigh with happiness.
Nigella Croissant Pudding Recipe
Ingredients Needed
Here’s what you’ll need to conjure this dreamy dessert into existence. Don’t worry, most of it is probably already in your kitchen or can be easily picked up.
- 2 large croissants (3 if they’re small or if you’re feeling extra generous)
- 100g (about ½ cup) caster sugar
- 2 tablespoons bourbon or dark rum (Nigella uses bourbon; I used spiced rum once and it was chef’s kiss)
- 1/2 cup whole milk
- 1 cup heavy cream
- 2 large eggs
- 1 teaspoon vanilla extract
- A handful of golden sultanas or dark raisins (optional). I usually skip these but my mum insists they ’make it’
- Powdered sugar, for dusting (totally optional but it looks so pretty)
I once substituted almond extract for the vanilla when I ran out-unexpectedly delicious. Tasted like a slightly boozy almond croissant custard.
Equipment Needed
Keep it simple. You don’t need fancy gadgets for this. In fact, part of the beauty of this pudding is how fuss-free it is.
- A small baking dish (I use a 1-litre dish, about 8×8 inches)
- Mixing bowl
- Whisk (or just a fork if that’s all you’ve got)
- Measuring cups/spoons
- A small saucepan
- Ovenproof dish or ramekins if you want to do individual portions (adorable, by the way)
Oh and a spoon big enough to make you feel like a child again when you dig in. Trust me on that one.
Instructions To Make Nigella Lawson’s Croissant Pudding
Let’s make some magic.
- Preheat your oven to 180°C (350°F). Lightly butter your baking dish.
- Slice the croissants in half lengthwise, like you’re making a sandwich. If they’re already quite broken or flaky, just tear them into generous chunks-embrace the rustic look.
- Arrange the croissants in the baking dish. You want them snug but not squashed. They’ll puff and soak gloriously.
- Warm the milk, cream, sugar and bourbon in a small saucepan. Don’t let it boil. just get it warm enough to dissolve the sugar and melt everything into a smooth, fragrant mix. The smell alone here is intoxicating. It’s like the opening credits of a very good evening.
- Whisk the eggs in a separate bowl. Slowly pour in the warm cream mixture while whisking so you don’t scramble the eggs. You’re making a custard here, smooth and golden.
- Pour the custard gently over the croissants. Let them soak for a few minutes. Press them down slightly with a fork or spoon so they absorb all that liquid love.
- Bake for about 20-25 minutes, until the custard is set but still a little wobbly in the middle and the croissants are golden and slightly crisp on top. I once left it in five minutes too long and regretted it. the center should have a soft jiggle, like the promise of sweetness.
- Dust with powdered sugar if you’re feeling fancy and serve warm. You can serve it with a dollop of crème fraîche, a drizzle of cream or nothing at all. It truly holds its own.
What I Learnt
Every time I make this, I’m reminded that luxury doesn’t have to mean elaborate. There’s elegance in simplicity and this dessert embodies that. It also taught me that leftovers (like slightly stale croissants) aren’t waste-they’re opportunities.
I also learnt the importance of letting things soak. both croissants and ourselves. That pause before baking, that absorption, makes everything better. Slower. Deeper.
Another little lesson: don’t be afraid of custard. It sounds intimidating but it’s just warmth, sugar, cream and eggs being kind to each other.
FAQs
Can I Use A Different Type Of Bread For Nigella Lawson’s Croissant Pudding?
Totally! While croissants are the classic choice for that rich, buttery flavor, you could swap them out for another type of bread-like brioche or challah. Both would work beautifully, but the croissant gives that indulgent, flaky texture that’s hard to beat. Brioche would add a slightly sweeter vibe, though, so keep that in mind.
How Can I Make Nigella’s Croissant Pudding Ahead Of Time?
Ah, the magic of prepping ahead! You can assemble the pudding the night before and pop it in the fridge. Just make sure it’s covered tightly so the croissants soak up all the custard overnight. In the morning, give it a quick bake, and you’re good to go-perfect for a relaxed breakfast or brunch.
What Can I Substitute For The Cream In Nigella’s Croissant Pudding If I Want It Lighter?
If you want to lighten it up a bit, you could swap out some of the cream for milk-maybe a 50/50 split. You could even try coconut milk for a dairy-free option, which will give a subtle, tropical twist. Just don’t go too far from the original, or you’ll miss out on that rich, creamy texture we all crave!
