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Croissant Suzette Pudding


Serves 4-6 people (or 2 very hungry ladies)

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Rate this recipe 4.5/5 (13 Votes)
Croissant Suzette Pudding 1 Picture


  • 4 stale croissants
  • 200 g sugar
  • 4 tbsp. water
  • 250 ml cream
  • 250 ml full fat milk
  • Zest of 1 orange
  • 4-6 tbsp. dark rum or grand marnier
  • 4 organic eggs
  • 1/2 tsp. vanilla


Adapted from


Step 1

Preheat the oven to 180°C/350ºF.

Rip up the croissants into a ovenproof dish with the capacity of about 1 litre. (If desired, butter the dish and drizzle with a layer of sugar to give the pudding a nice sticky caramel bottom.)

Swirl the sugar and water in a big saucepan and put it over a medium to high heat. Let it bubble away until it reaches a dark amber color – the darker the color, the richer a taste of caramel you will get. Don’t stir the sugar while it bubbles as this will make it crystalize.

Turn down the heat and pour in the cream while whisking. It will splutter quite a bit, but just for a bit. Pour in the milk and dark rum/grand marnier as well. Don’t worry if lumps of toffee forms: just keep on stirring until they dissolve.

In a heatproof bowl beat together the eggs, orange zest and vanilla. Slowly pour the caramel milk over the eggs while whisking.

Pour the custard over the croissants and let it steep for 5-10 minutes for the croissants to soak up the custard. Drizzle the top with a pinch of sugar before putting it into the preheated oven. Bake for 20 minutes until crispy on top and no liquid oozes out when lightly pressed. If the top gets too dark before the middle has cooked all the way through, just cover the top with tinfoil until finished.

Eat it straight out of the dish with a big spoon (recommended), or serve it with vanilla ice cream, crème anglaise, caramel sauce, or a lovely orange jam. Maybe even just a dollop of crème fraîche to balance out the sweetness. Or pour over even more dark rum/grand marnier and set fire to it! That would be awesome!

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