Almond Croissant Pudding Recipe
Marrying the classic almond croissants with bread and butter pudding to make this crispy on the outside and custard like inside almond croissant pudding. It is such delicious dessert recipe to bake up.
Equipment
- Mixing bowls
- Whisk
- Spoon
- 8x8 inch Baking dish
- Bread knife
Ingredients
- 12 mini butter croissants
For Almond Cream
- 100 gm butter room temperature
- 75 gm castor sugar
- 2 eggs
- 100 gm almond flour
- 45 gm corn flour
- 1/2 tsp salt
- 1 tsp baking powder
- 1 tbsp dark rum
- 2 drops almond extract
For Egg Custard
- 2 eggs
- 50 gm castor sugar
- 1 tsp vanilla
- 125 ml milk
- 75 ml heavy cream
- Pinch of salt
For The Top
- 100 gm flaked almonds
- 45 gm granulated sugar
Serving
- Heavy cream
- Icing sugar
Instructions
- Preheat the oven to 180℃.
To make the almond cream -
- In a small mixing bowl add the butter, castor sugar and almond extract. Mix together until smooth. Add the eggs and mix again.
- Add the dark rum, almond flour, corn flour, salt and baking powder, stir together until smooth.
- Slit the croissants and add two tablespoons worth of the cream into a croissant and spread a teaspoon worth of the mixture on top of the croissant.
- Repeat the process until done, you will have a little mixture remaining, set it aside.
To make the egg custard -
- In a mixing bowl add the egg, sugar, vanilla and whisk until combined. Add the milk, cream and whisk together until smooth.
Assemble -
- In an 8x8 inch tin add the almond cream stuffed croissants and stuff them in snugly.
- Dollop the extra almond cream into the gaps of the croissants (nothing precise).
- Pour over the egg custard and allow the croissants to soak up the mixture for a minimum of 15 minutes.
- Generously sprinkle over flaked almonds and granulated sugar. Bake for 35-40 minutes until the top is golden and the center is not wobbling.
Notes
- Stale croissants make the best pudding. You can use 6 large croissants if you don’t have 12 mini ones.
- For the almond cream you can use regular flour in place of the corn flour and if you have amaretto you can go ahead and add 1 tbsp of it, leave out the almond extract in that case.
- You assemble the pudding the nigh before, cover and let it soak overnight. The next morning, preheat the oven, remove the cover and bake it until done.
- Don’t over bake the pudding as it can get a little dry. We want it wet and we don’t want it to split hence when you shake the dish there shouldn’t be a wobble which means the custard is baked through and soaked into the croissants.