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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.
Print Recipe
Prep Time 10 minutes
Cook Time 15 minutes
Resting Time 4 hours
Total Time 30 minutes
Servings: 2 people
Cuisine: French
Calories: 1234
Ingredients Method

Ingredients
  

  • 3 stale croissants
  • 200 ml single cream or plant-based cream
  • 1 large egg
  • 1 tsp vanilla extract
  • 1 Tbsp date syrup or sugar
  • 3 Tbsp flaked almonds approx.
  • 1 cup blackberries
  • A little muscovado sugar for sprinkling (optional)

Method
 

  1. Preheat the oven or air fryer to 180°C.
  2. Slice the croissants into 1cm thick pieces.
  3. In a bowl, whisk together the cream, egg, vanilla extract and date syrup or sugar.
  4. 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.
  5. Scatter over some of the blackberries and flaked almonds.
  6. Repeat the layers with more soaked croissant slices, followed by more blackberries and almonds.
  7. Finish with a final layer of croissant slices, then pour over any remaining custard mixture.
  8. Sprinkle the remaining flaked almonds over the top and, if you like, add a light sprinkling of muscovado sugar for extra colour.
  9. 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.
  10. Leave to cool for a few minutes before serving.
  11. Serve warm with custard or vanilla ice cream, or chill and serve with a spoonful of Greek yoghurt.