Ginger and Croissant Pudding Recipe
A comforting baked pudding that layers buttery croissant halves with a fragrant ginger jam custard. The custard soaks into the flaky pastry, creating a rich, golden top perfect for a cozy breakfast or dessert.
Recipe by Ben Slater· Structured by ReelsMeals
From: Instagram(view original)
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Prep Time
Cook Time
Servings
Ingredients
- 6 croissants
- butter
- 5 tbsp ginger jam
- 8 4/5 oz double cream
- 7 1/10 oz whole milk
- 3 eggs
- 2 egg yolks
- 4 3/5 oz caster sugar
- 1 1/2 tsp vanilla paste
- 1/2 tsp fine salt
Instructions
- 1Preheat the oven to 356°F (350°F) and lightly butter a large baking dish.
- 2Split each croissant lengthwise, creating two halves.
- 3Arrange the croissant halves cut‑side up in the dish, tucking and overlapping them so they fit snugly.
- 4Spoon a small amount of ginger jam between each layer of croissant as you build the stack.
- 5In a large mixing bowl, whisk together the double cream, whole milk, caster sugar, vanilla paste, fine salt, whole eggs, and egg yolks until the mixture is smooth and fully combined.
- 6Gradually pour the custard over the arranged croissants, allowing it to seep into the gaps and fully soak the pastry.
- 7Gently press the tops of the croissants with the back of a spoon to help the custard penetrate, then cover the dish with plastic wrap and refrigerate overnight (or at least 8 hours).
- 8After chilling, remove the cover and let the pudding sit at room temperature while the oven finishes heating.
- 9Bake the pudding for 15–20 minutes, until the surface is deep golden brown and the edges are puffed.
- 10Check doneness by lightly pressing the centre; it should spring back with no liquid custard visible on the surface.
- 11Remove from the oven and let it rest for 5 minutes before serving.
- 12Serve immediately, optionally with a dollop of cold custard and stewed fruit on the side.
Helpful tips while cooking
AI-assisted notes grounded in this recipe's ingredients, timings, and method—not additional creator instructions.
Chill Overnight
Cover the assembled pudding with plastic wrap and refrigerate for at least 8 hours before baking.
Press to Help Custard Soak
Gently press the tops of the croissants with the back of a spoon after adding the custard.
Rest After Baking
Let the pudding rest for 5 minutes after removing it from the oven before serving.
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Cooking context
40 min estimated total time for 7 servings.
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Frequently asked questions
- How long does it take to make Ginger and Croissant Pudding?
- About 40 minutes in total: 20 minutes of prep and 20 minutes of cooking.
- How many servings does this Ginger and Croissant Pudding recipe make?
- This recipe makes 7 servings as written; ingredient quantities on this page can be scaled.
- Where does this Ginger and Croissant Pudding recipe come from?
- It was shared by Ben Slater on instagram.com. ReelsMeals structured the original post into this step-by-step card; the original is linked above.