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.
Prep Time10 minutes mins
Cook Time1 hour hr
Total Time1 hour hr 10 minutes mins
Course: Dessert
Cuisine: bulgarian
Servings: 8
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)
Preheat oven to 300 F.
Beat eggs and sugar until sugar is dissolved. Add vanilla and milk. Beat until incorporated.
Caramelize 4 tbsp sugar until golden brown color. Pour on the bottom of a bundt pan.
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).
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.
Then carefully loosen it with a small knife and flip over a plate to separate from the pan.
Keep refrigerated for up to a week.
Calories: 398kcal | Carbohydrates: 55g | Protein: 10g | Fat: 15g | Saturated Fat: 7g | Cholesterol: 160mg | Sodium: 286mg | Potassium: 216mg | Fiber: 1g | Sugar: 40g | Vitamin A: 645IU | Calcium: 138mg | Iron: 1.5mg