The feeling when you want something sweet but you know there’s nothing in the cupboards. You’ve already taken your bra off, so you’re in for the night. That feeling slowly turns into a craving and you skulk around the kitchen for the third time hoping that something spectacular has magically placed itself into plain view. We’ve ALL been there.¬†Croissant Pudding

This recipe was invented from sheer desperation and it turned out to be an absolute corker! You’ll have fun adapting this recipe to whatever you have left in the cupboards, let me know what you come up with and what you think.


A Packet of Stale Croissants

Apricot Jam

200g Caster Sugar

Vanilla Essense (1 x teaspoon)

2 x Eggs

300ml  Whole Milk

100ml Double CreamCroissant Pudding


1. Cut the croissants in half and spread with the jam.

2. Put croissants in an oven-proof dish.

3. In a mixer put the milk, eggs, cream, sugar and vanilla all together and whisk for 2 to 3 minutes.

4. Pour the mixture over the croissants and leave to soak in for about 10 minutes.

5. Bake for approx 25 minutes at 190 degrees. I sprinkled a bit of vanilla sugar over the top and served while it was still warm. A big dollop of cream accompanied it too. Enjoy!Croissant PuddingCroissant PuddingCroissant Pudding