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Lemon and custard croissant pudding recipe
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Prep Time:
40 minutes
Cook Time:
35 minutes
Total Time:
75 minutes
Elevate traditional bread and butter pudding with tangy lemon curd for a simple yet luxurious winter dessert using only 5 ingredients.
Ingredients:
  • Pouring cream, to serve
  • 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
Instructions:
  • Place the croissant bases in a 5cm-deep, 17 x 27cm ovenproof baking dish, slightly overlapping.
  • In a small saucepan over medium heat, gently heat the custard and milk until it just starts to boil, stirring constantly for 2-3 minutes. Pour half of this mixture over the croissant bases and then spoon half of the lemon curd over the top in dollops.
  • Lay croissant tops over the filling, then generously pour the remaining custard mixture on top. Let sit for 30 minutes to let the croissants soak up the custard.
  • Preheat your oven to 180C/160C fanforced. Spoon dollops of the remaining lemon curd over the pudding. Bake for 25-30 minutes until golden brown. Sprinkle with icing sugar and enjoy with a side of cream.

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