Ingredients

The following ingredients have 4 Servings
  • 3 cups milk
  • 6 large eggs
  • 3/4 to 1 cup sugar
  • 1 tsp vanilla extract
  • 6 small croissants ((filled with chocolate, cream or plain))
  • 4 tbsp sugar

Instruction

  • Preheat oven to 300 F.
  • Beat eggs and sugar until sugar is dissolved. Add vanilla and milk. Beat until incorporated.
  • Caramelize 4 tbsp sugar until golden brown color. Pour on the bottom of a bundt pan.
  • Add 1/4 cup of the milk/egg/sugar mixture over the caramelized sugar. Place 3 croissants over the milk mixture, and then top with about 1 cup from it. Top with the remaining 3 croissants and pour the remaining milk mixture. (Alternatively, you can cut croissants into pieces, this way they will soak up the custard even better).
  • Bake for 1 hour at 300 F, until custard is set and the top is browned. Turn the oven off and let the pudding cool inside it for 20 minutes.
  • Then carefully loosen it with a small knife and flip over a plate to separate from the pan.
  • Keep refrigerated for up to a week.