Blackberry and Almond Croissant Pudding
If you have a few leftover croissants, this blackberry and almond croissant pudding is a delicious way to use them up. Soft croissants are layered with blackberries and flaked almonds, then baked in a light vanilla custard until golden. It’s a simple dessert that feels special with very little effort.
The pudding can be baked in either the oven or the air fryer, making it a handy recipe. It can be served warm straight from the oven or chilled from the fridge, so it’s equally suitable for a cosy family dessert or for preparing ahead when entertaining.
For a lighter version, use a plant-based cream. Serve warm with custard, or chilled with Greek yoghurt or a scoop of vanilla ice cream.
Ingredients
Method
- Preheat the oven or air fryer to 180°C.
- Slice the croissants into 1cm thick pieces.
- In a bowl, whisk together the cream, egg, vanilla extract and date syrup or sugar.
- Briefly dip some of the croissant slices into the custard mixture and arrange them in two ramekins or silicone baking dishes to cover the base.
- Scatter over some of the blackberries and flaked almonds.
- Repeat the layers with more soaked croissant slices, followed by more blackberries and almonds.
- Finish with a final layer of croissant slices, then pour over any remaining custard mixture.
- Sprinkle the remaining flaked almonds over the top and, if you like, add a light sprinkling of muscovado sugar for extra colour.
- Bake for about 10–15 minutes in the oven, or 12–15 minutes in the air fryer, until the custard has set and the top is lightly golden.
- Leave to cool for a few minutes before serving.
- Serve warm with custard or vanilla ice cream, or chill and serve with a spoonful of Greek yoghurt.