Sweet Orange Croissant Pudding Recipe

5 1
Sweet Orange Croissant Pudding Recipe
Sweet Orange Croissant Pudding Recipe photo by Taste of Home
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Sweet Orange Croissant Pudding Recipe

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5 1
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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
MAKES:
8 servings
TOTAL TIME:
Prep: 15 min. + chilling Bake: 40 min. + cooling
MAKES:
8 servings
TOTAL TIME:
Prep: 15 min. + chilling Bake: 40 min. + cooling

Ingredients

  • 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 almond extract

Directions

Spread croissant bottoms with 3 tablespoons marmalade; replace tops. Cut each croissant into five slices; place in a greased 11-in. x 7-in. baking dish.
In a large bowl, whisk the eggs, milk, cream, sugar, orange peel if desired and extract; pour over croissants. Cover and refrigerate overnight.
Remove from the refrigerator 30 minutes before baking. Place dish in a larger baking dish. Fill larger dish with 1 in. of boiling water.
Bake, uncovered, at 350° for 40-45 minutes or until a knife inserted near the center comes out clean.
Remove pan from water bath; cool on a wire rack for 10 minutes. Brush remaining marmalade over the top. Cut and serve warm. Yield: 8 servings.
Originally published as Sweet Orange Croissant Pudding in Country Woman Christmas Annual 2010, p28

Nutritional Facts

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

  • 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 almond extract
  1. Spread croissant bottoms with 3 tablespoons marmalade; replace tops. Cut each croissant into five slices; place in a greased 11-in. x 7-in. baking dish.
  2. In a large bowl, whisk the eggs, milk, cream, sugar, orange peel if desired and extract; pour over croissants. Cover and refrigerate overnight.
  3. Remove from the refrigerator 30 minutes before baking. Place dish in a larger baking dish. Fill larger dish with 1 in. of boiling water.
  4. Bake, uncovered, at 350° for 40-45 minutes or until a knife inserted near the center comes out clean.
  5. Remove pan from water bath; cool on a wire rack for 10 minutes. Brush remaining marmalade over the top. Cut and serve warm. Yield: 8 servings.
Originally published as Sweet Orange Croissant Pudding in Country Woman Christmas Annual 2010, p28

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