Today I have a very simple recipe for you all that is to die for! It comes together so effortlessly and the best part is that it is unbelievably delicious. The recipe that I’ll be sharing is that of a Croissant Pudding.
This croissant pudding has only three ingredients! You’ve got your croissants, some beautifully fresh blueberries and some really good quality cream cheese. I usually use D’lecta for my cream cheese. It’s very easily available in the markets and the taste is perfect. The way the cream cheese, buttery croissants and the raspberry preserve comes together is absolutely amazing! Eat this croissant pudding hot from the oven and watch it melt in your mouth.
Side warning: Make this pudding in a big baking dish because once it’s ready, everyone around you is going to want a taste and then some!
My Love For Croissants
I love everything about a buttery croissant that is light and flaky. A croissant has such a basic flavor but the way it is made is absolutely beautiful and requires your time, patience and lots of love.
Whenever I go for a trip outside India or even for a breakfast buffet, I alwayssss stack up my plate with freshly baked croissants. Some of the best croissants I’ve had were from Tiong Bahru Bakery in Singapore and the Dominique Ansel Bakery in London.
Croissants are one of the most popular items of French pastry. But the fun fact here is that croissants actually originated from Austria and their origin can be traced back to the 13th century!
The making of croissants involves a layered yeast leavened dough. The croissant dough has lots of butter in it that needs to be rolled and folded over and over again. This process of rolling and folding out dough is called lamination.
Croissants can be wrapped around various flavors. Some of the most famous ones include almond paste and chocolate. The best thing about croissants is that they go extremely well with both, sweet and savory fillings. I always used to like my croissant simple and plain until I made this croissant pudding with raspberry preserve and cream cheese.
Croissant pudding is the way to go you all! Try it on my behalf and be obsessed forever.
Microwaveable Croissant Pudding
You can cheat your way through this croissant pudding by buying croissants from your favourite bakery and adding the cream cheese and other fillings on top! I love a good croissant from PAUL bakery. Let me know yours! Just put this croissant pudding in the convection microwave if you don’t have an oven. Set the temperature of the convection oven at 180 degrees celcius for 45 to 50 minutes.
Tips for making the Perfect Croissant Pudding
Making this croissant pudding is really easy because all you need to do is prepare a cinnamon and maple mixture to soak the croissants in, some raspberry preserve and cream cheese. Once these components are ready, you need to take care of some things.
- Toss the croissants lightly into the cinnamon and maple mixture so that you can retain the structure and shape of your croissants.
- This croissant pudding is made perfectly well with one day old croissants.
- If you want, you can refrigerate the croissant pudding that you’ve layered for 30 minutes. This gives the flavors time to get integrated with each other.
- If the top of the croissants start to brown quickly, cover the top of the same with some aluminium foil. This will enable even baking.
- Since croissants are made with lots and lots of butter (yum!), make sure to use good quality butter.
- 3 eggs
- ¾ cup whole milk
- 1 tablespoon maple syrup
- ½ teaspoon vanilla extract
- ½ teaspoon cinnamon powder
- 4 large croissants
- 6 tablespoons raspberry preserve
- 6 tablespoons cream cheese
- ½ cup heavy cream
- Pre-heat the oven to 180 degrees celcius.
- Grease a 9 inch-baking dish with butter.
- In a large bowl, whisk together the eggs, milk, maple syrup, vanilla, cinnamon, and salt.
- Add the torn croissants and gently toss with egg mixture. Arrange half the croissants in the prepared baking dish.
- Dollop the raspberry preserve and cream cheese over the croissants. Add the remaining croissants overtop. Pour the remaining egg mixture over the croissants.
- Lastly, put the thinly sliced butter over the croissants. Transfer to the oven and bake for 45-50 minutes or until the croissansts are golden and crisp. If the tops of the croissants begin to brown too quickly, loosely cover the baking dish with foil.
- Serve the croissant pudding warm, topped with fresh berries, and maple syrup. Enjoy!