Ginger and Croissant Pudding – 35-Minute Recipe
A warm, comforting baked pudding that layers buttery croissant pieces with a fragrant ginger‑spiced custard. The sweet ginger jam adds depth, while vanilla and a pinch of fine salt balance the richness, making it perfect for a cozy breakfast or a sweet finish.
Recipe by Ben Slater· Structured by ReelsMeals
From: Instagram(view original)
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Cooking context
35 min estimated total time for 7 servings.
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Ingredients
- 6 piece croissant
- a little butter
- 5 tbsp ginger jam
- 8 4/5 oz double cream
- 7 1/10 oz whole milk
- 3 piece egg
- 2 piece egg yolk
- 4 3/5 oz caster sugar
- 1 1/2 tsp vanilla paste
- 1/2 tsp fine salt
Instructions
- 1Preheat the oven to 356°F (350°F) and lightly grease a large rectangular baking dish with a little butter.
- 2Split each croissant lengthwise, creating two halves; keep the cut sides facing up.
- 3Arrange the croissant halves in the greased dish, overlapping them slightly so they fit snugly, and spoon a thin layer of ginger jam between each overlapping piece.
- 4In 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 incorporated.
- 5Gradually pour the custard mixture over the arranged croissants, allowing it to seep into the gaps; gently press the tops of the croissants with the back of a spoon to help them absorb the liquid.
- 6Cover the dish tightly with plastic wrap and refrigerate overnight (or at least 8 hours) so the custard fully sets and the flavors meld.
- 7The following morning, remove the dish from the fridge, uncover, and let it sit at room temperature for about 10 minutes while the oven finishes heating.
- 8Place the dish in the preheated oven and bake for 15–20 minutes, or until the top is deep golden brown and the edges are puffed; the pudding should spring back slightly when lightly pressed.
- 9Remove from the oven and let the pudding rest for 2–3 minutes before serving.
- 10Serve immediately, optionally with a dollop of cold custard and a side of stewed fruit for contrast.
Helpful tips while cooking
AI-assisted notes grounded in this recipe's ingredients, timings, and method—not additional creator instructions.
Prep the croissants before chilling
Split and arrange the croissant halves with ginger jam before covering and refrigerating.
Allow room‑temperature rise before baking
Let the dish sit about 10 minutes after removing from the fridge while the oven finishes heating.
Press gently to help absorption
Use the back of a spoon to press the croissant tops after pouring the custard.
Rest briefly after baking
Let the pudding rest 2–3 minutes before serving to settle the custard.
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Frequently asked questions
- How long does it take to make Ginger and Croissant Pudding?
- About 35 minutes in total: 15 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.