- 300ml whole milk
- 150ml double cream
- 1 tsp ground cinnamon
- 1 tsp vanilla bean paste
- 2 tbsp pure maple syrup (preferably golden colour for its delicate flavour or amber syrup for its rich taste)
- 10-12 day-old croissants
- 50g cream cheese
- 50g berry jam
- 2 large eggs
- 1 x 397g can condensed milk
- Handful of blueberries and blackberries for scattering
- Heat the oven to 190°C / 170°C fan / 375F and lightly grease a baking dish big enough to accommodate 10-12 croissants.
- Pour the milk and cream into a saucepan and add the ground cinnamon, vanilla extract and maple syrup.
- Add the croissants and toss them in the milky mixture until they’ve soaked it up and are evenly coated.
- Transfer the soaked croissants to the baking dish and in the now empty bowl, whisk the eggs and condensed milk.
- Dollop the jam and cream cheese into the crevices of the pudding, then carefully pour the custardy mixture over the whole pudding.
- Place the pudding in the oven for 30 minutes until golden brown on top. At this point, scatter the berries on top and return to the oven for a final 10 minutes until they’re bubbling and bursting.
- Drizzle with extra maple syrup and serve immediately.
If you like the look of this croissant pudding from A Cup of Tea and Cake, make sure to check out the rest of her recipes on her blog.
The Quebec Maple Syrup Producers are not in any way responsible for the identification or presence of allergens in recipes or for the classification of any recipe as vegetarian or vegan.
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