Lemon and Custard Croissant Pudding
This lemon and custard croissant pudding is a comforting and indulgent dessert made with buttery croissants, creamy custard, and tangy lemon curd. It’s golden, zesty, and perfect for cozy winter evenings or entertaining guests with minimal effort.
- Prep Time: 40 minutes (including resting)
- Cook Time: 35 minutes
- Total Time: 1 hour 15 minutes
- Yield: 8 servings
- Category: Dessert
- Method: Baked
- Cuisine: British
- Diet: Vegetarian
Ingredients
2 x 190 g packets (8 small) all-butter croissants, halved horizontally
500 g ready-made custard
250 ml (1 cup) milk
350 g (1 cup) lemon curd
Icing sugar, for dusting
Pouring cream, to serve
Instructions
- Arrange the croissant bases in a 5 cm-deep, 17 x 27 cm ovenproof baking dish, overlapping slightly.
- In a small saucepan, heat the custard and milk over medium heat for 2–3 minutes until just starting to boil. Pour half of the mixture over the croissant bases.
- Dollop half of the lemon curd over the croissants, then layer the croissant tops on top.
- Pour the remaining custard mixture over the croissants and let it sit for 30 minutes to soak.
- Preheat the oven to 180°C (160°C fan-forced).
- Spoon the remaining lemon curd over the top and bake for 25–30 minutes, or until golden brown and bubbling.
- Dust with icing sugar and serve warm with pouring cream.
Notes
Use slightly stale croissants for best texture—they soak up the custard without becoming soggy.
Try using orange or raspberry curd for a fruity variation.
Add white chocolate chips or slivered almonds for extra indulgence.
Can be prepared ahead and baked just before serving.
Store leftovers covered in the refrigerator for up to 3 days; reheat gently in the oven before serving.
Nutrition
- Serving Size: 1 portion (1/8 of pudding)
- Calories: 480
- Sugar: 32 g
- Sodium: 230 mg
- Fat: 29 g
- Saturated Fat: 17 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 1 g
- Protein: 7 g
- Cholesterol: 95 mg
