Description

Craving a decadent yet easy dessert with a citrusy twist? What if you could transform buttery croissants into a creamy, orange-infused pudding in just 55 minutes of active time? Sweet Orange Croissant Pudding is your answer—perfect for brunches, dinner parties, or cozy family treats

Ingredients

Here’s the lineup for 8 servings (from an 11×7-inch dish). Each ingredient plays a key role, with swaps for flexibility.

Croissants (4, split): Create a buttery, flaky base that soaks up custard. Sub: Gluten-free croissants, brioche, or day-old white bread (about 4 cups cubed).
Orange marmalade (1 cup, divided): Adds sweet-tart citrus flavor and glossy finish. Sub: Apricot jam, lemon curd, or reduced-sugar marmalade.
Large eggs (3): Bind and thicken custard. Sub: Flax eggs (3 tablespoons flaxseed meal + 9 tablespoons water) for vegan.
Whole milk (1-1/4 cups): Forms creamy custard base. Sub: Plant-based milk or 2% milk.
Heavy whipping cream (1 cup): Adds richness to custard. Sub: Coconut cream or half-and-half.
Sugar (1/2 cup): Sweetens custard. Sub: Coconut sugar or 1/3 cup sugar + 1 tablespoon honey.
Grated orange zest (1 teaspoon, optional): Enhances citrus flavor. Sub: Lemon zest or omit.
Almond extract (1/2 teaspoon): Adds nutty, complementary flavor. Sub: Vanilla extract or omit.

These ingredients are accessible and vibrant, creating a wholesome, indulgent dessert

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Instructions

Prepare croissants: Split 4 croissants horizontally. Spread the bottom halves with 3 tablespoons orange marmalade (total 3/4 cup for all bottoms). Replace tops and cut each croissant into 5 slices (about 1-inch thick). Arrange slices in a greased 11×7-inch baking dish, overlapping slightly if needed. Tip: Use day-old croissants for better custard absorption; grease dish with butter for extra flavor.
Make custard: In a large bowl, whisk 3 eggs, 1-1/4 cups whole milk, 1 cup heavy cream, 1/2 cup sugar, 1 teaspoon orange zest (if using), and 1/2 teaspoon almond extract until smooth. Pour evenly over croissants. Tip: Whisk thoroughly to dissolve sugar; pour slowly to ensure even soaking.
Chill: Cover the dish with plastic wrap and refrigerate overnight (8-12 hours). Tip: Press croissants gently into custard before chilling to maximize absorption.
Preheat and prep water bath: Remove dish from refrigerator 30 minutes before baking to bring to room temperature. Preheat oven to 350°F (177°C). Place the 11×7-inch dish in a larger baking pan (e.g., 13×9-inch). Fill the larger pan with 1 inch of boiling water to create a water bath. Tip: Use a kettle to pour hot water safely; ensure water doesn’t splash into the pudding.
Bake: Bake, uncovered, for 40-45 minutes until a knife inserted in the center comes out clean. Tip: Check at 40 minutes; custard should be set but slightly jiggly.
Cool and finish: Carefully remove the 11×7-inch dish from the water bath; cool on a wire rack for 10 minutes. Brush the remaining 1/4 cup orange marmalade over the top for a glossy finish. Tip: Warm marmalade slightly for easier brushing; use a pastry brush for even coverage.
Serve: Cut into 8 portions and serve warm. Tip: Use a spatula to lift portions, preserving the layered texture.