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Croissant French Toast Pudding - Cook & Nelson

Croissant French Toast Pudding

Recipe by Kelly Gibney

This baked croissant French toast pudding is the ultimate luxe breakfast. A delicious, playful change from traditional brunch dishes. Its absolutely wonderful warm or cold. Serve with fresh cream and a generous drizzle of Noble maple syrup. A garnish of edible florals is the perfect pretty finish.

Serves 4-6



  1. Preheat oven to 180 degrees Celsius.
  2. Tear 6 of the croissants into bite sized pieces. Place these in a well greased oven-proof dish.
  3. Whisk together the milk, cream, eggs, maple syrup, vanilla essence, nutmeg and lemon zest. Pour half over the torn croissants.
  4. Press the croissants into the egg.
  5. Scatter half of the blackberries on top.
  6. Break the remaining croissants in half.
  7. Soak each half croissant in the egg mixture for 30 seconds before arranging on top of the dish. Pour the remaining liquid on top.
  8. Ideally the top croissants will be half submerged in custard. Dot the rest of the blackberries amongst the croissants and cover very loosely with tinfoil. Bake for 20 minutes.
  9. Remove the cover and bake for a further 15 - 20 minutes until golden brown on top and the custard is set.
  10. It’s best to leave to sit for 10 minutes before serving. Dust with icing sugar if desired. Pair with cream and lots of maple syrup. Garnish with edible florals.

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