Sweet Orange Croissant Pudding Recipe

Be the first to add a review
5 1
Publisher Photo
Time-crunched cooks are sure to appreciate the make-ahead convenience of this delightful dish. Feel free to replace the orange marmalade with any jam or jelly that suits your taste.—Mary L. Gabriel, Las Vegas, Nevada
TOTAL TIME: Prep: 15 min. + chilling Bake: 40 min. + cooling
MAKES:8 servings
TOTAL TIME: Prep: 15 min. + chilling Bake: 40 min. + cooling
MAKES: 8 servings


  • 4 croissants, split
  • 1 cup orange marmalade, divided
  • 3 large eggs
  • 1-1/4 cups whole milk
  • 1 cup heavy whipping cream
  • 1/2 cup sugar
  • 1 teaspoon grated orange peel, optional
  • 1/2 teaspoon almond extract

Nutritional Facts

1 piece: 416 calories, 20g fat (11g saturated fat), 143mg cholesterol, 287mg sodium, 55g carbohydrate (42g sugars, 1g fiber), 7g protein.


  1. Spread croissant bottoms with 3 tablespoons marmalade; replace tops. Cut each croissant into five slices; place in a greased 11x7-in. baking dish.
  2. Whisk together next four ingredients, orange peel, if desired, and extract; pour over croissants. Refrigerate, covered, overnight.
  3. Remove from refrigerator 30 minutes before baking. Preheat oven to 350°. Place dish in a larger baking dish. Fill larger dish with 1 in. of boiling water.
  4. Bake, uncovered, until a knife inserted in center comes out clean, 40-45 minutes. Remove pan from water bath; cool on a wire rack 10 minutes. Brush remaining marmalade over top. Cut and serve warm. Yield: 8 servings.
Originally published as Sweet Orange Croissant Pudding in Country Woman Christmas Annual 2010, p28

Reviews for Sweet Orange Croissant Pudding

5 Star
4 Star
3 Star
2 Star
1 Star
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review
Loading Image
Loading Image