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Cherry and Almond Croissant Pudding

If you have a couple of leftover croissants, this cherry and almond croissant pudding is a delicious way to use them up. The croissants become soft and custardy inside while the edges turn lightly golden, with juicy cherries and almonds adding plenty of texture. It's an easy dessert for family meals, summer entertaining or a relaxed dinner with friends. You can prepare it a few hours ahead or even the day before. It's lovely warm with vanilla custard or ice cream, but can also be chilled and served straight from the fridge. Tip: If you don't have ready-made custard, you can make a simple alternative by whisking together 200 ml double cream, 1 tsp vanilla extract and 1 large egg.
Print Recipe
Prep Time 5 minutes
Cook Time 15 minutes
Resting Time 4 hours
Total Time 20 minutes
Servings: 2 people
Cuisine: French
Calories: 1234
Ingredients Method

Ingredients
  

  • 2 stale croissants
  • 200 ml vanilla custard
  • 2 Tbsp ground almonds
  • ½ tsp ground cinnamon
  • 2 Tbsp flaked almonds
  • About 10 fresh cherries pitted and halved

Method
 

  1. Preheat the oven or air fryer to 180°C.
  2. Thinly slice the croissants.
  3. In a bowl, whisk together the custard, cinnamon and ground almonds.
  4. Briefly dip some of the croissant slices into the custard mixture, then arrange them in two ramekins or silicone baking dishes to cover the bases.
  5. Scatter over some of the cherries and a few flaked almonds.
  6. Repeat the layers with more soaked croissant slices and cherries.
  7. Finish with a layer of croissant slices and pour over any remaining custard mixture.
  8. Bake in the oven for 10–15 minutes, or in the air fryer for 12–15 minutes, until the custard has set and the top is lightly golden.
  9. Scatter the remaining flaked almonds over the puddings during the last 3 minutes of cooking so they become lightly toasted without burning.
  10. Leave to cool for a few minutes before serving.
  11. Serve warm with vanilla custard or a scoop of vanilla ice cream. Alternatively, chill and serve cold with extra custard.