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Apple and Almond Croissant Pudding

Prep Time2 hrs
Cook Time1 hr
Total Time3 hrs
Course: Dessert
Servings: 4
Author: Lauren


  • 6 medium croissants
  • 900 g tub of Pauls Thick and Creamy Custard
  • 50 g of flaked almonds
  • 2 granny smith apples
  • ½ cup of currants
  • 2 tablespoons of caster sugar


  • Cut the croissants in half and peel and slice the apples into VERY thin slices - so thin you can almost see through!
  • Arrange half of the croissants over the base of a 20cm square oven safe dish. Place the apple slices and ¼ cup of currants over the top and sprinkle with 1 tablespoon of the caster sugar.
  • Pour half of the custard over the top of the mixture.
  • Place the remaining croissants on top of the dish and pour over the remaining custard. Let the mixture sit at room temperature for 1 ½ hours to allow the custard to soak into the croissants.
  • Preheat your oven to 170 degrees.
  • Sprinkle the remaining currants and flaked almonds over the top of the soaked croissants and sprinkle with the remaining tablespoon of caster sugar.
  • Place the dish into your preheated oven and bake for one hour or until the top of the pudding begins to turn golden.
  • Carefully remove the pudding from the oven and let it sit for 10 minutes before cutting to serve.