Croissant Creme Caramel Pudding In A Bundt Pan

Croissant Creme Caramel Pudding In A Bundt Pan – croissants soaked in creme caramel custard with rich flavor and the perfect balance of sweetness. A luxurious version of bread pudding.

caramel-croissant-bread-pudding-flan

Happy Monday guys!

How was your weekend? Mine was perfect! I was able to get some sleep and also spend time with friends. Weather was nice, I just couldn’t want more…

Let’s start the week with something sweet!

This is the perfect and effortless dessert. Do you like creme caramel (flan)? If you do, you most likely are going to love this dessert. It is made in a bundt pan, but you can also make it in a pyrex baking dish.

What I love about this caramel bread pudding is that unlike creme caramel, you don’t need to worry about baking it in a water bath and unlike some bread puddings, it is perfectly soft and moist, without burned edges.

caramel-croissant-bread-pudding-flan

My mom and a friend of mine make this dessert all the time. I’ve only made it twice so far, but I love it. I reduced the amount of sugar from the original recipe, but you can definitely use a little more sugar, if you prefer extra sweetness.

caramel-croissant-bread-pudding-flan

The croissants I used are similar to these, which I got from a grocery store around the house. I just can’t find the exact ones I used. They aren’t too big, so I used 6 of them. Mine were filled with white cream filling, but you can also use chocolate filled ones. You can use plain butter croissants, which are not as sweet, so I suggest using 1 cup of sugar for the custard instead of 3/4 cups.

You can serve this dessert at room temperature, but in my opinion it tastes better chilled.

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5 from 5 votes
caramel-croissant-bread-pudding-flan
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Croissant Creme Caramel Pudding In A Bundt Pan
Prep Time
10 mins
Cook Time
1 hrs
Total Time
1 hrs 10 mins
 

Croissant Creme Caramel Pudding In A Bundt Pan - croissants soaked in creme caramel custard with rich flavor and the perfect balance of sweetness. A luxurious version of bread pudding.

Course: Dessert
Cuisine: bulgarian
Servings: 8
Calories: 398 kcal
Ingredients
For the cake:
  • 3 cups milk
  • 6 large eggs
  • 3/4 to 1 cup sugar
  • 1 tsp vanilla extract
  • 6 small croissants (filled with chocolate, cream or plain)
For the caramel:
  • 4 tbsp sugar
Instructions
  1. Preheat oven to 300 F.
  2. Beat eggs and sugar until sugar is dissolved. Add vanilla and milk. Beat until incorporated.
  3. Caramelize 4 tbsp sugar until golden brown color. Pour on the bottom of a bundt pan.
  4. Add 1/4 cup of the milk/egg/sugar mixture over the caramelized sugar. Place 3 croissants over the milk mixture, and then top with about 1 cup from it. Top with the remaining 3 croissants and pour the remaining milk mixture. (Alternatively, you can cut croissants into pieces, this way they will soak up the custard even better).
  5. Bake for 1 hour at 300 F, until custard is set and the top is browned. Turn the oven off and let the pudding cool inside it for 20 minutes.
  6. Then carefully loosen it with a small knife and flip over a plate to separate from the pan.
  7. Keep refrigerated for up to a week.
Nutrition Facts
Croissant Creme Caramel Pudding In A Bundt Pan
Amount Per Serving
Calories 398 Calories from Fat 135
% Daily Value*
Total Fat 15g 23%
Saturated Fat 7g 35%
Cholesterol 160mg 53%
Sodium 286mg 12%
Potassium 216mg 6%
Total Carbohydrates 55g 18%
Dietary Fiber 1g 4%
Sugars 40g
Protein 10g 20%
Vitamin A 12.9%
Calcium 13.8%
Iron 8.2%
* Percent Daily Values are based on a 2000 calorie diet.