Lemon Infused Croissant Pudding

Name: Lemon Infused Croissant Pudding
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Yield: 8 servings
Ingredients: 4 large croissants, cut into cubes; 2 cups milk; 1 cup heavy cream; 4 large eggs; 3/4 cup sugar; Zest of 2 lemons; 1/2 cup fresh lemon juice; 1 teaspoon vanilla extract; Pinch of salt; Powdered sugar for serving

Highlighted under: Easy Comfort Recipes

I truly love making this Lemon Infused Croissant Pudding for any gathering. The blend of buttery croissants with a zesty lemon flavor creates a delightful dessert that always impresses my guests. It's an easy way to repurpose leftover croissants and turn them into a gourmet dish. Layering the ingredients allows each bite to be infused with bright, citrusy notes, making it such a refreshing treat. I can't wait for you to try it and enjoy this uncomplicated yet elegant dessert too!

Created by

Emily

Last updated on 2026-01-27T12:06:27.970Z

When I first tried lemon-infused desserts, it was a revelation. The combination of citrus with sweet pastry was a match made in heaven. After a bit of experimentation, I settled on this croissant pudding, and it became an instant favorite. I love how the croissants soak up the custard, resulting in a rich and creamy texture that pairs perfectly with the freshness of lemon.

This dish is also perfect for breakfast or brunch! I often serve it warm, topped with a dollop of whipped cream and a sprinkle of powdered sugar. It's simple yet makes such a statement; you'll be amazed at how a few basic ingredients can transform into something extraordinary!

Why You Will Love This Recipe
Light and zesty flavor that brightens your day
Creamy and decadent texture with every bite
An excellent way to use up day-old croissants

The Importance of Croissant Quality

Choosing the right croissants is crucial for this dessert. Fresh, buttery croissants will provide the best flavor and texture. If you have day-old croissants, they are perfect for this recipe as they are stale enough to absorb the custard without becoming mushy. I recommend avoiding any croissant varieties with heavy fillings, as they can alter the final flavor profile of the pudding.

When cutting the croissants, aim for even-sized cubes. This ensures they cook evenly and absorb the custard uniformly. Smaller cubes might result in a quicker absorption but can also lead to a more pudding-like consistency. For a slightly heftier dish, keep your cubes larger, about 1-inch each.

Understanding Custard Consistency

The custard for this dish should be creamy and smooth. Whisking the milk, cream, and eggs together thoroughly ensures a uniform texture. Pay attention to the sugar; it should dissolve completely to avoid any gritty texture in the final pudding. It's best to use a whisk or an electric mixer for a thoroughly combined mixture.

Letting the croissant and custard mixture sit for 15 minutes before baking is essential. This resting time allows the croissants to soak up the liquid, providing a rich flavor throughout the pudding. The croissants should feel soaked but still hold their shape when you transfer them to the baking dish.

Ingredients

Gather all the ingredients listed below before you begin.

Ingredients

4 large croissants, cut into cubes
2 cups milk
1 cup heavy cream
4 large eggs
3/4 cup sugar
Zest of 2 lemons
1/2 cup fresh lemon juice
1 teaspoon vanilla extract
Pinch of salt
Powdered sugar for serving

Once you have all your ingredients, you're ready to start making this delightful pudding!

Instructions

Follow these steps to create your Lemon Infused Croissant Pudding.

Prepare the Croissants

Preheat your oven to 350°F (175°C). Cut the croissants into bite-sized cubes and place them in a large mixing bowl.

Make the Custard

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

Combine Ingredients

Pour the custard mixture over the croissant cubes, ensuring all pieces are well coated. Let it sit for about 15 minutes so the croissants absorb the custard.

Bake

Transfer the mixture to a greased baking dish and bake for 30-40 minutes until the top is golden and the pudding is set.

Serve

Let it cool for a few minutes before slicing. Serve warm, dusted with powdered sugar.

Enjoy your dessert with friends and family, and watch them delight in each bite!

Pro Tips

For an extra touch, add some blueberries or raspberries on top when serving. They complement the lemon beautifully and add a pop of color.

Make-Ahead Tips

You can prepare this Lemon Infused Croissant Pudding a day in advance. After combining the croissants and custard, cover the baking dish tightly with plastic wrap and store it in the refrigerator. Allowing the mixture to sit overnight enhances the flavor, making it even more delicious. Just remember to remove it from the fridge and let it sit at room temperature for about 30 minutes before baking.

If you're looking to save time on the day of serving, consider preparing the custard sauce separately. Whisk together the milk, cream, eggs, sugar, and flavorings the night before. In the morning, simply assemble the pudding and bake it fresh for your guests.

Creative Serving Suggestions

This pudding pairs well with various toppings to enhance its flavor. A dollop of whipped cream adds richness, while a scoop of vanilla ice cream brings a lovely cold contrast. Fresh berries or a drizzle of lemon glaze could elevate the presentation and provide a burst of color and freshness on the plate.

For a twist, consider incorporating additional flavors into the pudding. Adding a handful of blueberries or strawberries can create delightful fruit pockets within the creamy layers. Just toss them gently into the mixture before baking for a fresh take on the classic recipe.

Questions About Recipes

→ Can I use stale croissants for this recipe?

Absolutely! Stale croissants work wonderfully as they will absorb the custard better, enhancing the flavor.

→ How long can I store the leftovers?

You can refrigerate any leftovers in an airtight container for up to 3 days.

→ Can I make this pudding ahead of time?

Yes, you can prepare it a day in advance. Just cover it and refrigerate, and bake it the next day.

→ Is there a way to make this dairy-free?

Yes, you can substitute the milk with almond or oat milk and use coconut cream instead of heavy cream.