Caramel croissant pudding with rum Recipe
This decadent caramel croissant pudding with rum is a rich and comforting dessert that combines buttery croissants soaked in a luscious caramel custard infused with dark rum and a hint of orange zest. Perfect for a cozy treat or elegant dinner ending, this baked pudding delivers a delightful balance of creamy, caramelized flavors with a tender texture.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: French-inspired
- Diet: Vegetarian
Ingredients
Scale
For the Croissants
- 4 croissants
For the Caramel Custard
- 1 cup granulated sugar
- 1/4 cup water
- 1 cup whipping cream
- 1 cup milk (preferably full fat)
- 2 tablespoons dark rum
- 4 large eggs (beaten)
- 1/2 teaspoon orange zest (more to taste)
Instructions
- Preheat and prepare croissants: Preheat the oven to 350°F (175°C), placing a rack in the center. Tear the croissants into bite-sized pieces and spread evenly in a 1-quart (about 1-liter) baking dish. Set aside for now.
- Make caramel: Combine the granulated sugar and water in a heavy-bottomed saucepan and stir until the sugar dissolves. Place over medium heat and cook undisturbed for about 10 minutes. The mixture will bubble and transform from clear to a deep amber caramel color. Watch closely to avoid burning.
- Add cream and milk: Lower the heat to low and very slowly pour in the whipping cream while whisking constantly to prevent clumping. The mixture will splatter, so proceed with caution. Once combined, add the milk and dark rum, continuing to whisk until the mixture is smooth and free of sugar crystals.
- Incorporate eggs and zest: Remove the caramel custard from the heat. Whisk in the beaten eggs and orange zest thoroughly, ensuring an even custard mixture. Pour the custard evenly over the croissant pieces in the baking dish. Allow the croissants to soak for 10 to 20 minutes; longer soaking yields a moister pudding, especially if the croissants are dry.
- Bake the pudding: Place the baking dish in the preheated oven and bake for approximately 20 minutes or until the custard is set and firm to the touch. Avoid overbaking to retain a silky texture.
- Cool and serve: Remove from the oven and let the pudding cool for 10 to 15 minutes. Serve warm on its own or with a scoop of vanilla ice cream for an indulgent finish.
Notes
- Use day-old or slightly stale croissants for best soaking and texture.
- Be cautious when adding cream to hot caramel as it can splatter.
- If you prefer a non-alcoholic version, substitute dark rum with vanilla extract or omit altogether.
- Allow the pudding to rest before serving to let the custard fully set.
- Vanilla ice cream or whipped cream makes an excellent accompaniment to enhance richness.
Nutrition
- Serving Size: 1 serving (1/4 of recipe)
- Calories: 470 kcal
- Sugar: 38 g
- Sodium: 150 mg
- Fat: 28 g
- Saturated Fat: 17 g
- Unsaturated Fat: 9 g
- Trans Fat: 0.5 g
- Carbohydrates: 44 g
- Fiber: 1 g
- Protein: 8 g
- Cholesterol: 210 mg
Keywords: caramel croissant pudding, rum dessert, baked pudding, custard dessert, French pudding, caramel custard, croissant recipe
