Apple Croissant Pudding




  •  6 medium Granny Smith apples, peeled, cored and thinly sliced
  • 50g butter
  • 4 Tbsp brown sugar
  • 2 Tbsp brandy (optional)
  • 1 cup milk
  • 300ml cream
  • 1/2 cup sugar
  • 4 egg yolks
  • 4 croissants (approx. 280g)


Preheat the oven to 180°C.

Melt butter in a frying pan over a medium heat, add the apples to the pan and sprinkle over brown sugar. Cook, turning at times, until apples are tender. Increase heat and add brandy (if using), allow the liquid to bubble before removing from the heat.

Pour milk, cream and sugar into a small saucepan and bring almost to the boil, stirring to ensure sugar is dissolved. Allow to cool until warm and then gently pour into egg yolks and whisk to combine.

Slice croissants into 1cm thick pieces. Line a 30cm oval baking dish (approx. 6cm deep) with croissant pieces, leaving enough to cover the surface. Spread over the apples and then pour over custard filling. Cover with remaining croissants. Bake for 30 minutes.