Spiced Rum Caramel Croissant Pudding

Spiced Rum Caramel Croissant Pudding

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Sheri Mullins


I'm making a rum cake for my son this weekend and needed to use up the remaining rum. Yummy and so easy!


★★★★★ 1 vote

10 Min
25 Min


How to Make Spiced Rum Caramel Croissant Pudding


  1. Preheat the oven to 350F.
  2. In a cast iron pan or baking dish, tear the stale croissants into bite-sized pieces
  3. Caramelize the sugar and water mixture by allowing to come to a boil without stirring, until it all turns an amber over medium/high. Be patient! Typically takes 3-5 minutes
  4. Once it’s rich in colour, remove from the heat and whisk in the cream. This will cause quite a fuss in the pan, but that’s okay
  5. Whisk in the milk and rum; Any solid toffee that forms in the pan will dissolve easily if you keep whisking over low heat.
  6. Take off the heat and, still whisking, add the beaten eggs. Stir the custard mixture well.
  7. Pour the mixture over the croissants and let it sit and soak up for a few minutes
  8. Bake for 15-20 minutes. Serve warm

Printable Recipe Card

About Spiced Rum Caramel Croissant Pudding

Course/Dish: Puddings
Main Ingredient: Bread
Regional Style: American

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