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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
  • 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 zest, optional
  • 1/2 teaspoon almond extract


  • Spread croissant bottoms with 3 tablespoons marmalade; replace tops. Cut each croissant into 5 slices; place in a greased 11x7-in. baking dish.
  • Whisk together the next 4 ingredients, orange zest if desired, and extract. Pour over croissants. Refrigerate, covered, 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. boiling water.
  • 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.
Nutrition Facts
1 piece: 416 calories, 20g fat (11g saturated fat), 143mg cholesterol, 287mg sodium, 55g carbohydrate (42g sugars, 1g fiber), 7g protein.

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