Description
Warm, buttery croissants soak into a rich caramel custard for a luxurious yet easy dessert.
Ingredients
Scale
- 600 g Croissants (about 6 medium), torn into 3–4 cm pieces
- 240 ml Whole milk (1 cup)
- 240 ml Heavy cream (1 cup)
- 4 large Eggs (about 200 g total)
- 60 g Granulated sugar (1/3 cup)
- 120 g Light brown sugar (1/2 cup packed)
- 30 g Unsalted butter (2 tbsp)
- 15 g Unsalted butter (1 tbsp) for greasing
- 2 tsp Vanilla extract (10 ml)
- 1/2 tsp Fine sea salt (2.5 g)
Instructions
- Preheat the oven to 175°C (350°F).
- Spread torn croissant pieces on a baking sheet and toast for 6–8 minutes until edges are golden.
- Melt light brown sugar, unsalted butter, and water in a saucepan over medium heat for 3–5 minutes until syrupy.
- Whisk eggs with granulated sugar until smooth, then temper with warm milk and cream.
- Butter a 9 x 13-inch dish, place toasted croissant pieces in, and pour custard over, pressing gently.
- Let sit for 10 minutes, pressing down to ensure even soaking.
- Bake uncovered for 35–45 minutes until golden and set.
- Let rest for 20 minutes, then drizzle with remaining caramel and serve.
Notes
Use slightly stale croissants for the best texture. Store leftovers in the fridge for up to 4 days.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 1 serving
- Calories: 520
- Sugar: 30g
- Sodium: 360mg
- Fat: 30g
- Saturated Fat: 16g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 53g
- Fiber: 1.5g
- Protein: 9g
- Cholesterol: 200mg