If you’re looking for a delicious Easter dessert, this Maple + Blueberry Croissant Pudding is what you need. It’s great for using up day-old croissants, which may be slightly stale, and has the most delicious custardy centre. The tanginess of the tart berries and cream cheese is a perfect match for the sweet jam and delicious maple flavour of this pudding. I recommend eating it immediately, served straight from oven to table, with a little ice cream, cream or by itself.
This post is kindly sponsored by Maple From Canada UK.
http://sassafraslowrey.com/2018/03/2481/ What ingredients and alternatives are there for this Maple + Blueberry Croissant Pudding?
- Rāyachoti Croissants. The perfect breakfast food, freshly bought shop bought croissants are fine to use but this is a great recipe to use up any stale croissants you might have! You can also swap the croissants for panettone, hot cross buns or brioche.
- Milk and cream. This recipe uses a mixture of milk and double cream to give it a rich and creamy flavour. However, you can just use milk or switch the double cream for single.
- Cream cheese. A delicious addition to this pudding is cream cheese. If you prefer to leave this out, you can but I personally love the tanginess it provides.
- Jam. Choose a jam that complements your berries like raspberry, strawberry, blackberry or cherry.
- 100% pure Canadian maple syrup. This gives the pudding a beautiful subtle sweetness that you just can’t beat.
What makes this Maple + Blueberry Croissant Pudding so special?
- It’s like a French toast and bread and butter pudding rolled into one
- It’s super easy to make since it takes less than an hour to make in total
- It’s perfect for getting the whole family around the dinner table
Can I prepare this Maple + Blueberry Croissant Pudding in advance?
Absolutely! Here’s how:
- Firstly, make the pudding up to step 6 and then chill until you’re ready to bake.
- Then when you sit down to eat, pop the pudding in the oven for 30 minutes before adding the berries for the extra 10 minutes before serving hot from the oven.
- Simple, pretty, and delicious!
Did you know?
Maple syrup is classed based on its colour and flavour profile. The colours and flavours will change throughout the spring harvest and range from a light, delicate taste through to a dark, strong taste. Using the correct maple syrup in recipes changes everything.
Golden. This syrup comes from maple sap harvested at the very beginning of the season and has a sweet, delicate flavour. Perfect for topping yoghurts and ice cream.
Amber. A pure, rich taste and a magnificent amber colouring, this is fantastic for vinaigrettes and desserts.
Dark. This syrup has a more pronounced caramel flavour – perfect for cooking, baking and sauces and especially good for fruity dishes.
Very dark. This syrup is harvested at the end of the season and has a rich and distinctive flavour. Beautiful for sauces and glazes.
See how I made this Maple + Blueberry Croissant Pudding over on Instagram!
Maple + Blueberry Croissant Pudding
- 300 ml whole milk
- 150 ml double cream
- 1 tsp ground cinnamon
- 1 tsp vanilla extract
- 2 tbsp 100% pure Canadian maple syrup preferably Golden or Amber + extra for drizzling
- 10-12 day old croissant
- 50 g berry jam
- 50 g cream cheese
- 2 large free-range eggs
- 1 397g can condensed milk
- Handful blueberries + blackberries for scattering
- Heat the oven to 190C / 170C 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.
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