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Chocolate Croissant Pudding

Serves 4


  • 4 eggs
  • 2 tablespoons caster sugar
  • 2 1/3 cups Australian milk
  • 1 cup Australian cream
  • 1 teaspoon vanilla extract
  • 10g Australian butter
  • 4 chocolate or plain croissants, halved lengthways
Download Recipe (PDF)


  1. 1. Whisk eggs and sugar in large bowl.  Add milk, cream and vanilla extract and whisk until combined.
  2. 2. Butter a shallow 2-litre capacity ovenproof dish.  Layer croissants, overlapping slightly, in dish. Pour over egg mixture. Stand 30 minutes for custard to absorb into croissants.
  3. 3. Place dish in a larger baking tray.  Add enough boiling water to come half way up sides of dish. Bake at 180°C for about 45 minutes or until pudding is set. Let stand for 5 minutes before serving.


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