Lemon Croissant Pudding for two – Decadent Indulgence!

Last weekend I met my girlfriend at La Cigale Market in Parnell – she lives out South and I live on the North Shore, so nearly a half-way point, and a great place for a nice weekend brunch, and a catch-up.

I enjoy the markets and La Cigale is no exception. Every Saturday from 8am to 1.30pm you will find the an amazing selection of wonderful products from New Zealand artisan producers and growers as well as overseas. You can buy fresh produce, fresh breads and pastries – and lots of fresh fish, cheeses and chutney’s. So much, you really need to go there and experience it!

The croissants were too  good to pass by and I paid for just two, and thought they would be lovely for a late lunch with fresh cheese and a slice of champagne ham with the chief tester later in the day.

By the time I got home after a late brunch and a delicious hot chocolate the fresh croissants were packed away in the pantry for another time – someone’s eyes were bigger than her tummy!

Sunday came and I looked at the brown paper bag with those croissants, as I considered dinner for the evening ahead. I remembered making a bread & butter style pudding with croissants some years ago, and thought – why not? It was about time I made something nice for desert in our house – the chief tester would be impressed 🙂


  • 2 large croissants
  • 1/4 cup lemon curd
  • 3/4 cup milk
  • 1//4 cup cream
  • 1/4 cup caster sugar
  • finely grated zest of 1/2 lemon
  • 1/2 teaspoon vanilla paste
  • 2 eggs

To Serve

  • icing sugar for dusting
  • thick plain yoghurt
  • berry coulis (recipe below)

Preheat the oven to 180°c.

Cut the croissants in half. Spread the cut sides with lemon curd and arrange in a baking dish.

Whisk all the remaining ingredients together and pour over the croissants. Leave for 15 minute, regularly spooning the egg mixture over the pieces of croissant so they are all soaked in custard.

Place the pudding in a roasting dish and pour in enough hot water to come halfway up the sides of the dish. (This will ensure the lemon custard is lovely and silky when cooked).

Bake for 25-30 minutes – the custard should bow just set around the croissants.

To serve: Dust the pudding with icing sugar and s serve with yoghurt and berry coulis.

Lemon Croissant Pudding

Raspberry Coulis – I keep a jar of home-made raspberry coulis in the refrigerator all year round. It comes in very handy and has turned a simple dessert into something a bit more special on more than one occasion.  Here’s my version for you:

  • 4 cups raspberries, frozen
  • 1/4 cup caster sugar
  • 3/4 cup water
  • juice of 1 lemon
  • 2 tablespoons cornflour
  • 2 tablespoons water

Place the berries in a large pot and add sugar, water and lemon juice and bring to a gentle simmer.

Blend the cornflour with water to make a smooth paste and add to the berries.

Bring to the boil, stirring constantly to ensure the mixture does not catch on the bottom of the pot. Cook for 5 minutes.

Pour into a bottle when the mixture has cooled, and store in the refrigerator for up to 4 weeks.

I call this ‘decadent indulgence’ and any pudding made with french flaky pastry is I suppose? But really we should all treat ourselves once in a while – you know you deserve it!

Happy indulging xx


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