Ginger and Croissant Pudding
A warm, comforting baked pudding that layers buttery croissant pieces with a fragrant ginger‑spiced custard. The sweet ginger jam adds depth, while vanilla and a pinch of fine salt balance the richness, making it perfect for a cozy breakfast or a sweet finish.
Maker: Ben Slater
From: Instagram(view original)
Rate this recipe
Save this recipe to your cookbook
Saving public recipes is free. Keep the source, add notes, and find it again without searching the feed.
Watch the recipe video
Video plays from the original creator's platform. View the original video
Prep Time
Cook Time
Servings
One recipe link, ready for anywhere
Use it in Instagram, TikTok, YouTube, email, or a creator bio. It always opens this recipe and keeps the original source attached.
Publishing this recipe elsewhere? Add a visible credit link back to this page.
Publisher & backlink kit+
Give publishers a useful, properly credited asset. Backlinks only happen when another site chooses to publish and credit it.
Download the card, upload it to Google Lens, then use the outreach message for relevant uncredited copies. Contact only sites that actually reuse the asset.
About this saved recipe
Source-aware card
ReelsMeals turns instagram.com into a kitchen-friendly checklist while keeping the original source attached.
Cooking context
35 min estimated total time for 7 servings.
Explore related saves
Ingredients
- 6 piece croissant
- a little butter
- 5 tbsp ginger jam
- 8 4/5 oz double cream
- 7 1/10 oz whole milk
- 3 piece egg
- 2 piece egg yolk
- 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 grease a large rectangular baking dish with a little butter.
- 2Split each croissant lengthwise, creating two halves; keep the cut sides facing up.
- 3Arrange the croissant halves in the greased dish, overlapping them slightly so they fit snugly, and spoon a thin layer of ginger jam between each overlapping piece.
- 4In 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 incorporated.
- 5Gradually pour the custard mixture over the arranged croissants, allowing it to seep into the gaps; gently press the tops of the croissants with the back of a spoon to help them absorb the liquid.
- 6Cover the dish tightly with plastic wrap and refrigerate overnight (or at least 8 hours) so the custard fully sets and the flavors meld.
- 7The following morning, remove the dish from the fridge, uncover, and let it sit at room temperature for about 10 minutes while the oven finishes heating.
- 8Place the dish in the preheated oven and bake for 15–20 minutes, or until the top is deep golden brown and the edges are puffed; the pudding should spring back slightly when lightly pressed.
- 9Remove from the oven and let the pudding rest for 2–3 minutes before serving.
- 10Serve immediately, optionally with a dollop of cold custard and a side of stewed fruit for contrast.
Made this recipe?
Tap a star to rate it — ratings help other cooks decide what to make next.
Rate this recipe
This recipe card was structured automatically from the original source. Always check the source for allergens or details the extraction may have missed.
Frequently asked questions
- How long does it take to make Ginger and Croissant Pudding?
- About 35 minutes in total: 15 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.