Lemon Infused Croissant Pudding

Name: Lemon Infused Croissant Pudding
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Yield: 8 servings
Ingredients: 6 large croissants, preferably day-old; 4 large eggs; 1 cup whole milk; 1 cup heavy cream; 1 cup granulated sugar; Zest of 2 lemons; Juice of 1 lemon; 1 teaspoon vanilla extract; A pinch of salt; Powdered sugar (for dusting); Whipped cream (optional)

Highlighted under: SugarAlchemy Kitchen

I absolutely adore this Lemon Infused Croissant Pudding! It's the perfect combination of sweet and tart, with the luxurious texture of buttery croissants soaking up a creamy lemon custard. I love how the citrus zest complements the richness, making it an ideal dessert for any occasion. This recipe has become a family favorite, and it’s so easy to prepare—perfect for entertaining or simply enjoying at home with a cuppa. Trust me, once you try it, you’ll want to make it again and again!

Created by

Rafael

Last updated on 2026-01-27T09:46:28.632Z

When I first made this Lemon Infused Croissant Pudding, I was amazed at how simple yet impressive it turned out. The croissants absorb the lemony custard so beautifully, creating that perfect balance of flavor and texture. I recommend using day-old croissants, as they soak up the mixture better without becoming overly soggy.

One of the highlights of this recipe is the way the lemon zest adds a zing that elevates the dish from ordinary to extraordinary. It’s a little secret that I learned during my culinary adventures, and it truly makes all the difference in the final flavor profile!

Why You'll Love This Recipe
The delightful citrus notes that brighten the rich croissant base.
A comfort dish that’s both elegant and satisfying.
Perfect for brunch or as a special dessert treat.

Understanding the Key Ingredients

The croissants are the star of this pudding, absorbing the custard while maintaining a delightful texture. Using day-old croissants is ideal since they’ll soak up the lemon custard more effectively without becoming too mushy. Fresh croissants, while tasty, can break down too quickly, resulting in a soggy dessert. If you only have fresh ones on hand, a quick toasting in the oven for a few minutes can create a firmer base.

The balance of flavors in this dessert hinges on the freshness of the lemons. Select lemons that feel heavy for their size and have a vibrant yellow color—this indicates juiciness and flavor intensity. Zesting the lemons releases essential oils, which enhance the overall aroma. For a twist, consider adding a bit of lime zest alongside the lemon for an extra layer of citrus brightness.

Perfecting the Bake

Baking the croissant pudding requires careful monitoring. After pouring the custard over the croissants, allow it to soak for the recommended 15 minutes; this step is vital for achieving the right texture. If you skip this, the croissants may not absorb enough custard, leading to a dry texture. During baking, look for a golden-brown top and firm edges, which indicate that the dish is done. A knife should come out clean if inserted into the center, ensuring your custard has set appropriately.

If you notice the edges browning too quickly during baking, you can cover the dish loosely with aluminum foil. This prevents over-browning while allowing the center to cook through. Each oven bakes differently, so be vigilant during the last 10 minutes—if the pudding is still jiggly in the center, it may need a few extra minutes in the oven. Letting it rest a bit before serving allows it to firm up slightly.

Ingredients

For the Pudding

6 large croissants, preferably day-old
4 large eggs
1 cup whole milk
1 cup heavy cream
1 cup granulated sugar
Zest of 2 lemons
Juice of 1 lemon
1 teaspoon vanilla extract
A pinch of salt

For the Topping

Powdered sugar (for dusting)
Whipped cream (optional)

Make sure to gather all your ingredients before starting for a smoother cooking process.

Instructions

Preheat the Oven

Preheat your oven to 350°F (175°C). Grease a medium-sized baking dish with butter.

Prepare the Croissants

Cut the croissants into bite-sized pieces and place them in the prepared baking dish.

Mix the Custard

In a large bowl, whisk together the eggs, milk, heavy cream, granulated sugar, lemon zest, lemon juice, vanilla extract, and salt until well combined.

Combine the Mixtures

Pour the custard mixture over the croissants, making sure all pieces are soaked. Let it sit for about 15 minutes to absorb.

Bake the Pudding

Bake in the preheated oven for 40-45 minutes, or until the top is golden and a knife inserted into the center comes out clean.

Serve

Let the pudding cool slightly, dust with powdered sugar, and serve warm with whipped cream if desired.

Enjoy this delicious dessert warm or at room temperature!

Pro Tips

For extra flavor, you can add a splash of limoncello to the custard mixture.

Serving Suggestions

For an elegant touch, serve the Lemon Infused Croissant Pudding with a dollop of freshly whipped cream or a scoop of vanilla ice cream. The coolness of the cream contrasts beautifully with the warm pudding, elevating the dessert experience. A sprinkle of additional lemon zest or a few fresh berries on top can add color and a burst of freshness.

This dish isn't just a dessert; it works wonderfully as a luxurious brunch option. Pair it with a side of fresh fruit or a light salad to balance the richness. For an even more indulgent gathering, consider serving it alongside mimosas or a light sparkling wine.

Storage and Make-Ahead Tips

If you find yourself with leftovers, store the croissant pudding in an airtight container in the refrigerator for up to three days. When reheating, warm it gently in the oven at 300°F (150°C) for about 15-20 minutes to restore some of its original texture. If you prefer to enjoy it cold, it’s still delightful straight from the fridge, especially topped with whipped cream.

This recipe lends itself well to make-ahead preparation. Assemble the pudding, cover it with plastic wrap, and refrigerate it overnight before baking. This not only saves time but typically enhances the flavors as the croissants soak longer in the custard mixture. Just remember to take it out of the fridge about 30 minutes before baking to allow it to come to room temperature.

Questions About Recipes

→ Can I use stale bread instead of croissants?

Yes, however, croissants provide a unique texture and flavor that's hard to replicate with bread.

→ How do I store leftovers?

Store any leftovers in an airtight container in the refrigerator for up to 3 days.

→ Can I prepare this in advance?

Absolutely! You can assemble it the night before and bake it just before serving.

→ What variations can I try?

Feel free to experiment with different citrus fruits like orange or lime for a twist on this classic!