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Croissant Pudding

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“From Everyday Food magazine's Easy Comfort Foods edition. Haven't tried yet, but it sounds yummy!”
1hr 10mins

Ingredients Nutrition

  • butter, for baking dish
  • 2 large eggs
  • 23 cup sugar
  • 2 cups milk
  • 14 teaspoon salt
  • 34 lb plain croissant, torn into large pieces (about 4)
  • 3 tablespoons sliced almonds
  • whipped cream, for serving (optional)


  1. Preheat oven to 300°. Lightly butter a small oval or other shallow 1 1/2-2 quart baking dish; set aside.
  2. In a large bowl, whisk together eggs, sugar, milk, and salt until combined.
  3. Add croissants; toss to coat. Let sit, turning occasionally, until they have absorbed some of the liquid, about 10 minutes.
  4. Pour mixture into prepared baking dish; smooth top with a spatula. Scatter with almonds.
  5. Bake until pudding has puffed up and a toothpick inserted in center comes out clean, 40 to 50 minutes. Cool at least 10 minutes before serving with whipped cream, if desired.

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