Coffee and Walnut Croissant Pudding

Name: Rukmini Iyer Coffee Walnut Croissant Pudding Recipe | Brunch
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: Serves 6
Ingredients: 3 medium free-range egg yolks; 50g caster sugar; 300ml single cream; 50ml milk; 50ml strong black coffee; 4 leftover croissants; 50g walnuts, finely chopped; 2 tbsp demerara sugar; icing sugar, for dusting

by Rukmini Iyer from The Sweet Roasting Tin

A breakfast-themed twist on a traditional bread and butter pudding, this croissant and coffee traybake is perfect for lazy weekend brunches.

Vegetarian Baking

Serves 6

Total 40 min

Prep 10 min

Cook 30 min

Easy

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Introduction from Rukmini Iyer

Coffee and croissants are an ideal breakfast, and combine beautifully here if you have a few knocking about. Nursery food with an adult twist.

Ingredients

3 medium free-range egg yolks

50g caster sugar

300ml single cream

50ml milk

50ml strong black coffee

4 leftover croissants

50g walnuts, finely chopped

2 tbsp demerara sugar

icing sugar, for dusting

Essential kit

You will need: a 20cm x 26cm roasting tin.

Method

Preheat the oven to 150°C fan/170°C/gas 3. Whisk the egg yolks with the caster sugar, then slowly whisk in the single cream, milk and coffee. Set aside.

Slice or tear up the croissants and arrange in a buttered 20cm x 26cm roasting tin.

Pour the coffee custard mixture over the croissants, squashing them down well, then scatter over the walnuts and demerara sugar. Transfer to the oven and bake for 25–30 minutes, until crisp and golden brown on top, but still soft within.

Dust with icing sugar and serve hot. If you have leftovers, this reheats very well in the microwave for breakfast the next day.

FOR GLUTEN-FREE: Use gluten-free croissants.

Preview