Sticky Croissant Toffee Pudding
Indulge in the ultimate comfort dessert with this Sticky Croissant Toffee Pudding—a decadent twist on classic bread pudding. Made with buttery croissants soaked in a velvety toffee custard of heavy cream, dark brown sugar, and vanilla, this easy-to-make treat is baked to golden perfection for a luscious, caramelized finish. The layers of flaky croissants absorb the rich custard, creating a melt-in-your-mouth texture that’s both airy and satisfying. Ready in under an hour, this crowd-pleasing dessert is perfect for cozy gatherings or special occasions. Serve it warm with a scoop of vanilla ice cream or a dollop of whipped cream for an irresistible finish to your meal. Keywords: sticky toffee pudding, croissant pudding, easy dessert recipe, caramel dessert, baked custard dessert.
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Recipe Information
Ingredients
- 6 whole Butter croissants
- 250 ml Heavy cream
- 125 ml Whole milk
- 200 grams Dark brown sugar
- 50 grams Unsalted butter
- 1 teaspoon Vanilla extract
- 3 large Eggs
- 0.25 teaspoon Salt
- 1 as desired Optional toppings (ice cream, whipped cream, or powdered sugar)
Instructions
Preheat your oven to 180°C (350°F). Grease a medium-sized baking dish with butter or non-stick spray.
Slice the croissants horizontally into halves and layer them in the prepared baking dish, overlapping slightly to cover the bottom completely.
In a medium saucepan over medium heat, combine the heavy cream, whole milk, dark brown sugar, unsalted butter, and salt. Heat the mixture while stirring until the sugar dissolves and the butter melts. Remove from heat and allow to cool for 5 minutes.
In a separate bowl, whisk the eggs and vanilla extract together. Gradually pour the slightly cooled cream mixture into the eggs, whisking constantly to create a smooth custard.
Pour the custard evenly over the croissant layers in the baking dish, ensuring all pieces are soaked. Press down gently with the back of a spoon to help the croissants absorb the liquid.
Allow the dish to sit at room temperature for 10 minutes to let the custard fully soak into the croissants.
Place the baking dish in the oven and bake for 30–35 minutes, or until the top is golden brown and the custard is set.
Remove from the oven and let the pudding cool for about 5 minutes before serving.
Serve warm with a scoop of vanilla ice cream, a dollop of whipped cream, or a sprinkle of powdered sugar for an extra touch of indulgence.
Nutrition Facts
Calories |
3787 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 223.6 g | 287% | |
| Saturated Fat | 128.6 g | 643% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 1143 mg | 381% | |
| Sodium | 2311 mg | 100% | |
| Total Carbohydrate | 375.8 g | 137% | |
| Dietary Fiber | 6.0 g | 21% | |
| Total Sugars | 239.3 g | ||
| Protein | 49.7 g | 99% | |
| Vitamin D | 4.7 mcg | 24% | |
| Calcium | 624 mg | 48% | |
| Iron | 11.4 mg | 63% | |
| Potassium | 1177 mg | 25% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
