Lemon Infused Croissant Pudding

Name: Lemon Infused Croissant Pudding
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 8 servings
Ingredients: 4 large croissants, torn into pieces; 2 cups whole milk; 1/2 cup heavy cream; 3 large eggs; 1 cup granulated sugar; Zest and juice of 2 lemons; 1 teaspoon vanilla extract; 1/4 teaspoon salt; Powdered sugar for dusting (optional); Fresh berries for garnish (optional)

Highlighted under: Indulgent Dessert Recipes

I’m excited to share my recipe for Lemon Infused Croissant Pudding, a delightful dessert that combines the buttery richness of croissants with a zesty lemon twist. This dish is perfect for brunch or as a sweet ending to any meal. The warm custard envelops the croissant pieces, creating a comforting texture enhanced by the bright lemon flavor. Whether I’m entertaining guests or simply treating myself, this pudding always brings a touch of elegance and joy that makes any occasion feel special.

Created by

Emily

Last updated on 2026-01-27T12:17:27.593Z

When I first tried making croissant pudding, I was astonished by how the flaky layers of pastry transformed into something so creamy and luscious. I decided to elevate the traditional recipe with a bright lemon flavor, which complemented the richness of the croissants beautifully. I found that infusing the milk with lemon zest resulted in a vibrant custard, making each bite a refreshing treat.

What I love about this dessert is how simple yet stunning it is. The best tip I can offer is to let the croissant pieces soak in the custard for at least 30 minutes before baking, allowing them to absorb all the flavors. This is the key to achieving that perfect, melt-in-your-mouth texture!

        Why You'll Love This Recipe
        A harmonious blend of citrus and buttery croissants.
Easy to prepare, yet delivers impressive results.
Perfect for any celebration or cozy family gathering.

      

The Role of Croissants

Using quality croissants is key to the success of this dessert. Their flaky layers not only absorb the custard beautifully but also contribute to the pudding's rich texture. When selecting croissants, look for those that are fresh and buttery, as this will enhance the overall flavor. If you have stale croissants on hand, they can be repurposed here; simply give them a little extra time to soak in the custard to revive their texture.

Tearing the croissants into pieces rather than slicing them allows for more surface area to be coated with the custard. This technique ensures maximum flavor absorption, making every bite divine. Ensure the pieces are roughly uniform in size so they soak evenly, resulting in a harmonious blend of flavors throughout the pudding.

Perfecting the Custard

The custard mixture is where the magic happens, tying together the croissants with a custardy embrace. When heating the milk and cream, stay vigilant to avoid boiling; you want it just hot enough to blend with the eggs without cooking them instantly. Achieving the right temperature allows for a smooth and glossy custard, which adds finesse to the pudding's texture.

When whisking together the eggs and sugar, look for a pale yellow color and smooth consistency. This indicates that the sugar is dissolved and air is incorporated—important for a light final texture. If your custard mixture seems curdled, gently reheat it over low heat while whisking to smooth it out, ensuring your pudding bakes perfectly without any lumps.

Serving and Variations

This Lemon Infused Croissant Pudding is best enjoyed warm, allowing the custard to remain creamy and the croissants soft. For added flair, dust with powdered sugar before serving, or pair it with a scoop of vanilla ice cream to take it over the top. Fresh berries provide a beautiful contrast in both flavor and color, making your dessert visually appealing and refreshing.

If you're feeling adventurous, consider experimenting with different citrus flavors. Substitute the lemons with oranges or limes for a unique twist. You can also add a handful of toasted nuts or white chocolate chips to the custard before pouring it over the croissants for added texture and flavor. Each variation offers a refreshing take on this classic recipe.

Ingredients

Gather the following ingredients to create this delightful Lemon Infused Croissant Pudding:

Ingredients

4 large croissants, torn into pieces
2 cups whole milk
1/2 cup heavy cream
3 large eggs
1 cup granulated sugar
Zest and juice of 2 lemons
1 teaspoon vanilla extract
1/4 teaspoon salt
Powdered sugar for dusting (optional)
Fresh berries for garnish (optional)

Once you have all your ingredients ready, you're set to create a truly delightful dessert!

Instructions

Follow these steps to make the Lemon Infused Croissant Pudding:

Prepare the Custard

In a medium saucepan, combine the whole milk, heavy cream, lemon zest, and lemon juice. Heat over medium until just simmering, then remove from heat. In a bowl, whisk together the eggs, sugar, vanilla extract, and salt until smooth.

Combine and Soak

Slowly pour the warm milk mixture into the egg mixture while whisking continuously. Place the torn croissant pieces into a greased baking dish and pour the custard mixture over them. Gently press down to ensure all croissant pieces are submerged.

Bake

Allow the mixture to soak for at least 30 minutes. Preheat your oven to 350°F (175°C). Bake the pudding for 35 to 40 minutes, or until it is puffed and golden brown.

Let it cool slightly before serving.

Enjoy your Lemon Infused Croissant Pudding warm, dusted with powdered sugar and garnished with fresh berries if desired!

Pro Tips

For an extra burst of flavor, consider adding a splash of limoncello to the custard mixture. It will enhance the lemon profile beautifully.

Make-Ahead Tips

You can prepare the custard and assemble the croissant pudding up to a day in advance. Cover the baking dish tightly with plastic wrap and refrigerate it overnight. Allowing the pudding to sit lets the croissants absorb the flavors more deeply, resulting in an even richer taste once baked. Just remember to remove it from the fridge about 30 minutes before baking to ensure even cooking.

To bake, preheat your oven to 350°F (175°C) as per the recipe. Baking straight from the fridge may require an additional 5-10 minutes in the oven, so keep an eye on it. The pudding should be puffed and golden brown with a slight jiggle in the center, indicating that it’s perfectly baked.

Storage and Reheating

If you have leftovers, store them in an airtight container in the refrigerator for up to three days. To reheat, place slices in a microwave-safe dish and cover them with a damp paper towel to keep moisture in. Heat in 30-second increments until warmed through, taking care not to overcook it, which can lead to a dry texture.

For longer storage, consider freezing individual portions. Wrap pieces tightly in plastic wrap and then place them in a freezer-safe container. They can be frozen for up to two months. Thaw overnight in the refrigerator and then reheat as described above, ensuring your croissant pudding remains just as delightful as the day it was made.

Troubleshooting Common Issues

If your croissant pudding comes out too soggy, it may be due to either too much custard or insufficient soaking time. Be sure to measure your ingredients precisely, and after soaking the croissants, let them sit long enough (at least 30 minutes) to soak up the custard before baking. This will create a balanced texture without compromising the integrity of the dish.

Conversely, if your pudding turns out dry or rubbery, it could be overbaked. Always keep an eye on it towards the end of the baking time, looking for that golden top and just the slightest jiggle in the center. If you notice it browning too quickly, tent it with aluminum foil to prevent burning while it finishes baking.

Questions About Recipes

→ Can I use day-old croissants for this recipe?

Absolutely! Day-old croissants work beautifully as they absorb the custard mixture better and won't get overly soggy.

→ Can I make this pudding ahead of time?

Yes! Prepare the pudding up to the soaking step, cover it, and refrigerate it for a few hours or overnight. Just bake it when you're ready to serve.

→ How should I store leftovers?

Store any leftovers in an airtight container in the refrigerator for up to 2 days. Reheat in the oven or microwave before enjoying.

→ Can I substitute the milk or cream for a dairy-free option?

Yes, you can use almond milk or coconut cream as a substitute for this recipe, but the texture and flavor may differ slightly.