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5 from 5 votes

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
Cook Time1 hour
Total Time1 hour 10 minutes
Course: Dessert
Cuisine: bulgarian
Servings: 8

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

  • 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.

Nutrition

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