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Sweet Orange Croissant Pudding

 Sweet Orange Croissant Pudding
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
8 ServingsPrep: 15 min. + chilling Bake: 40 min. + cooling


  • 4 croissants, split
  • 1 cup orange marmalade, divided
  • 3 eggs
  • 1-1/4 cups milk
  • 1 cup heavy whipping cream
  • 1/2 cup sugar
  • 1 teaspoon grated orange peel, optional
  • 1/2 teaspoon McCormick® Pure Almond Extract


  • Spread croissant bottoms with 3 tablespoons marmalade; replace tops.
  • Cut each croissant into five slices; place in a greased 11x7-in.
  • baking dish.
  • In a large bowl, whisk eggs, milk, cream, sugar, orange peel if
  • desired and extract; pour over croissants. Cover and refrigerate
  • overnight.
  • 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.
  • Bake, uncovered, 40-45 minutes or until a knife inserted near center
  • comes out clean.
  • Remove pan from water bath; cool on a wire rack 10 minutes. Brush
  • remaining marmalade over the top. Cut and serve warm.
  • Yield: 8 servings.

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Sweet Orange Croissant Pudding (continued)

Nutritional Facts: 1 piece equals 416 calories, 20 g fat (11 g saturated fat), 143 mg cholesterol, 287 mg sodium, 55 g carbohydrate, 1 g fiber, 7 g protein.
Wine: Sparkling Wine: Enjoy this recipe with a sparkling wine.