Why You’ll Love This Recipe

I love this recipe because it’s the perfect mix of tangy, sweet, and buttery flavors. The lemon curd cuts through the richness of the custard, giving every bite a bright, zesty twist. It’s a clever way to use up day-old croissants, and with only five main ingredients, it’s budget-friendly yet feels special enough for guests. I also like that it can be prepared ahead of time, making it a no-stress dessert for any occasion.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

2 x 190g pkt (8 small) all-butter croissants, cut in half horizontally
500g bought ready-made custard
250ml (1 cup) milk
350g (1 cup) lemon curd
Icing sugar, to serve
Pouring cream, to serve

Directions

1. I arrange the croissant bases in a 5cm-deep, 17 x 27cm ovenproof baking dish, overlapping them slightly.

2. In a small saucepan, I heat the custard and milk over medium heat, stirring for 2–3 minutes until the mixture just starts to boil. I pour half of it over the croissant bases.

3. I dollop tablespoonfuls of half the lemon curd over the top, then layer on the croissant tops.

4. I pour the remaining custard mixture over the croissants and let it sit for 30 minutes so the pastry can soak up the custard.

5. I preheat the oven to 180C (160C fan-forced). I spoon the remaining lemon curd over the pudding and bake for 25–30 minutes, or until golden brown and bubbling.

6. I dust with icing sugar and serve warm with a generous pour of cream.

Servings and Timing

This pudding serves 8 people and takes about 1 hour and 15 minutes in total—40 minutes of prep time (including resting) and 35 minutes of baking. It’s the perfect dessert to serve after a Sunday roast or as a cozy treat on a cold evening.

Variations

Sometimes I like to switch things up by using orange or raspberry curd instead of lemon for a different fruity twist. For a richer flavor, I use chocolate croissants or add a handful of white chocolate chips between the layers. If I want a lighter option, I replace the custard with a mix of eggs, milk, and a bit of vanilla extract to make a more traditional bread-and-butter-style pudding.

Storage/Reheating

If I have leftovers, I cover the dish and refrigerate it for up to 3 days. To reheat, I warm it gently in the oven at 160C for about 10–15 minutes until heated through. I don’t recommend freezing this pudding, as the custard can separate, but it’s just as delicious reheated the next day.

FAQs

Can I use stale croissants?

Yes, I actually prefer using slightly stale croissants because they soak up the custard better without going soggy.

Can I make this ahead of time?

Yes, I assemble it a few hours ahead, refrigerate, and bake it just before serving.

Can I use homemade custard?

Absolutely, homemade custard gives it an even creamier, richer flavor.

What can I use instead of lemon curd?

I like to try orange curd, raspberry curd, or even marmalade for a different twist.

Can I make this without milk?

Yes, I replace the milk with cream for a richer texture or use a dairy-free alternative like almond milk if needed.

How do I know when it’s done baking?

I look for a golden top and a soft, set center that jiggles slightly when shaken.

Can I add other toppings?

Yes, I sometimes sprinkle slivered almonds or a bit of shredded coconut over the top before baking for added texture.

What type of cream is best for serving?

I like serving it with lightly whipped pouring cream, but it’s also lovely with vanilla ice cream.

Can I serve it cold?

Yes, it’s delicious chilled, though I personally prefer it warm for the soft, custardy texture.

How do I keep the croissants from getting too soggy?

I make sure not to oversoak them before baking—letting them rest for about 30 minutes is just enough.

Conclusion

I love how this lemon and custard croissant pudding takes simple ingredients and turns them into something truly comforting and elegant. The buttery croissants, creamy custard, and tangy lemon curd come together to create a dessert that’s both rich and refreshing. It’s an easy yet impressive pudding that always brings a little sunshine to the table.