How long does it take to make Ginger and Croissant Pudding?

About 40 minutes in total: 20 minutes of prep and 20 minutes of cooking.

How many servings does this Ginger and Croissant Pudding recipe make?

This recipe makes 7 servings as written; ingredient quantities on this page can be scaled.

Where does this Ginger and Croissant Pudding recipe come from?

It was shared by Ben Slater on instagram.com. ReelsMeals structured the original post into this step-by-step card; the original is linked above.

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Ginger and Croissant Pudding – 40-Minute Recipe

Name: Ginger and Croissant Pudding – 40-Minute Recipe
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 7 servings
Ingredients: 6 croissants; butter; 5 tbsp ginger jam; 250 g double cream; 200 g whole milk; 3 eggs; 2 egg yolks; 130 g caster sugar; 1.5 tsp vanilla paste; 0.5 tsp fine salt

A comforting baked pudding that layers buttery croissant halves with a fragrant ginger jam custard. The custard soaks into the flaky pastry, creating a rich, golden top perfect for a cozy breakfast or dessert.

Recipe by Ben Slater· Structured by ReelsMeals

From: Instagram(view original)

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Ginger and Croissant Pudding – 40-Minute Recipe

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Prep Time

20 min

Cook Time

20 min

Servings

About this saved recipe

Source-aware card

ReelsMeals turns instagram.com into a kitchen-friendly checklist while keeping the original source attached.

Cooking context

40 min estimated total time for 7 servings.

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Dessert Vegetarian Pudding Breakfast

Ingredients

6 croissants
butter
5 tbsp ginger jam
8 4/5 oz double cream
7 1/10 oz whole milk
3 eggs
2 egg yolks
4 3/5 oz caster sugar
1 1/2 tsp vanilla paste
1/2 tsp fine salt

Instructions

1
Preheat the oven to 356°F (350°F) and lightly butter a large baking dish.
2
Split each croissant lengthwise, creating two halves.
3
Arrange the croissant halves cut‑side up in the dish, tucking and overlapping them so they fit snugly.
4
Spoon a small amount of ginger jam between each layer of croissant as you build the stack.
5
In a large mixing bowl, whisk together the double cream, whole milk, caster sugar, vanilla paste, fine salt, whole eggs, and egg yolks until the mixture is smooth and fully combined.
6
Gradually pour the custard over the arranged croissants, allowing it to seep into the gaps and fully soak the pastry.
7
Gently press the tops of the croissants with the back of a spoon to help the custard penetrate, then cover the dish with plastic wrap and refrigerate overnight (or at least 8 hours).
8
After chilling, remove the cover and let the pudding sit at room temperature while the oven finishes heating.
9
Bake the pudding for 15–20 minutes, until the surface is deep golden brown and the edges are puffed.
10
Check doneness by lightly pressing the centre; it should spring back with no liquid custard visible on the surface.
11
Remove from the oven and let it rest for 5 minutes before serving.
12
Serve immediately, optionally with a dollop of cold custard and stewed fruit on the side.

Helpful tips while cooking

AI-assisted notes grounded in this recipe's ingredients, timings, and method—not additional creator instructions.

Chill Overnight

Cover the assembled pudding with plastic wrap and refrigerate for at least 8 hours before baking.

Press to Help Custard Soak

Gently press the tops of the croissants with the back of a spoon after adding the custard.

Rest After Baking

Let the pudding rest for 5 minutes after removing it from the oven before serving.

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