Back to community

Ginger and Croissant Pudding

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.

Maker: Ben Slater

From: Instagram(view original)

Ginger and Croissant Pudding

Prep Time

20 min

Cook Time

20 min

Servings

Tags

DessertVegetarianPuddingBreakfast

Share this recipe

Recipe details are AI-assisted from Ben Slater. Check the original source for creator context, updates, allergens, and any details the extraction may have missed.

About this saved recipe

Source-aware card

ReelsMeals turns instagram.com into a kitchen-friendly checklist while keeping the original source attached.

Cooking context

40 min estimated total time for 7 servings.

Explore related saves

DessertVegetarianPuddingBreakfast

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

  1. 1
    Preheat the oven to 356°F (350°F) and lightly butter a large baking dish.
  2. 2
    Split each croissant lengthwise, creating two halves.
  3. 3
    Arrange the croissant halves cut‑side up in the dish, tucking and overlapping them so they fit snugly.
  4. 4
    Spoon a small amount of ginger jam between each layer of croissant as you build the stack.
  5. 5
    In 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.
  6. 6
    Gradually pour the custard over the arranged croissants, allowing it to seep into the gaps and fully soak the pastry.
  7. 7
    Gently 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).
  8. 8
    After chilling, remove the cover and let the pudding sit at room temperature while the oven finishes heating.
  9. 9
    Bake the pudding for 15–20 minutes, until the surface is deep golden brown and the edges are puffed.
  10. 10
    Check doneness by lightly pressing the centre; it should spring back with no liquid custard visible on the surface.
  11. 11
    Remove from the oven and let it rest for 5 minutes before serving.
  12. 12
    Serve immediately, optionally with a dollop of cold custard and stewed fruit on the side.