Fast Recipes

Marmalade croissant puddings

Australian Gourmet Traveller fast recipe for marmalade croissant puddings.

By Alice Storey & Emma Knowles
  • Serves 4
Marmalade croissant puddings
Marmalade croissant puddings


  • 4 plain croissants, halved
  • 50 gm softened butter
  • 300 ml pouring cream
  • 100 ml milk
  • 3 eggs
  • 1 egg yolk
  • 90 gm caster sugar


  • 1
    Preheat oven to 170C and preheat grill to high. Place croissants cut-side up on a baking tray and grill until toasted (1-2 minutes). Cool slightly, then spread with butter and a little jam.
  • 2
    Bring cream, milk, vanilla seeds and orange rind to the simmer over medium-high heat. Whisk eggs, yolk and sugar in a bowl to combine, then pour into cream mixture and whisk until thickened. Remove from heat.
  • 3
    Coarsely tear croissants into large pieces and arrange in 4 buttered and sugared 400ml ramekins. Pour cream mixture into ramekins, stand for 5 minutes to soak, then bake until set and golden (10-15 minutes). Serve hot, dusted with icing sugar and with vanilla ice-cream.