There’s something a bit cheeky about turning croissants into pudding, isn’t there? Like, “Oh no, I definitely didn’t just throw leftover pastries and a glug of whiskey into a dish and call it dessert.” But this James Martin version? It’s got elegance and indulgence written all over it — crisp golden top, creamy custard centre, and little hidden pockets of whisky-soaked raisins and melty white chocolate. Honestly, it’s like dessert put on its Sunday best.
I first made this on a grey Saturday when I had leftover croissants, a splash of decent Scotch (rare in this house), and not much else. By the time it came out of the oven — golden and puffed, with that rich vanilla smell floating down the hallway — I had half the household peeking into the kitchen asking what that smell was. And no one waited for it to cool. We burnt our tongues and didn’t care.
This one’s a crowd-pleaser, but it’s also stupidly easy. If you can whisk eggs and pour things into a dish, you’re halfway there. Perfect for dinner parties, date nights, or just when you want dessert to feel like a moment.
Why You’ll Love It
- Crispy on top, custardy underneath — absolute textural perfection.
- You can make it ahead and reheat like it’s freshly baked.
- Whisky-soaked sultanas? Yes please.
- It uses croissants — so buttery already that the flavour’s unreal.
- Easy but feels a bit posh — a great dinner party trick.
- It’s just as good cold with a spoon from the fridge the next day (trust me).
Ingredients
- 500ml full-fat milk
- 500ml double cream
- 1 vanilla pod (or 1 tsp extract if you’re in a pinch)
- 4 eggs
- 5 egg yolks
- 100g caster sugar
- 6 large croissants, sliced into 1cm rounds
- 50g butter, melted
- 25g sultanas, soaked in 75ml whisky
- 175g white chocolate chips
- 75ml whisky (split between soaking and custard)
- Icing sugar, for dusting
- Vanilla ice cream, to serve
How to Make It
Soak the sultanas (and maybe yourself):
Pop the sultanas in a small bowl and pour over 75ml of whisky. Let them sit and soak up the fun. You can do this an hour ahead or overnight if you’re organised (I’m not).
Line your dish with love:
Slice the croissants into rounds, brush with melted butter, and layer them into a buttered ovenproof dish. Sprinkle the whisky-soaked sultanas and white chocolate chips in between the layers like little surprises.
Make the custard:
In a pan, gently heat the milk, cream, and scraped vanilla pod (or extract). In a separate bowl, whisk together the eggs, yolks, and sugar till just combined — don’t overdo it. Pour the warm cream into the eggs slowly, whisking as you go. Add in half the whisky. Smells amazing already.
Let it soak:
Pour the custard over the croissants, making sure everything’s soaked. Let it sit for 10–15 minutes to absorb. Then drizzle over the rest of the whisky. (I usually sneak a taste of the custard here, not sorry.)
Bake it low and slow:
Pop into a preheated oven at 140°C (fan) and bake for 40–45 minutes. It should be set but with a bit of wobble. When it’s done, dust with icing sugar and whack it under the grill (broiler) for a minute or two to get that golden top.
Serve it proud:
Spoon into bowls, top with ice cream, and enjoy the moment where everyone at the table goes quiet. That’s your sign it’s a winner.
Common Mistakes and How to Dodge Them
Why is it soggy?
Either your croissants were too fresh (stale works better!) or you didn’t bake it long enough. Make sure the custard is just set before pulling it out.
It curdled a bit…
Too much heat, too fast. Keep the custard gently warm, not boiling, when combining with the eggs. And bake it low and slow.
The top burned under the grill!
Don’t walk away during that last broil step. It goes from perfect to scorched so quickly — like, blink-and-it’s-black levels of fast.
Why did it sink in the middle?
That’s just steam escaping as it cools — totally normal! Let it rest a few minutes before serving and it’ll firm up beautifully.
Storage and Reheating
- Fridge: Cover and chill — good for up to 5 days.
- Freezer: Wrap well and freeze for up to 3 months. Thaw overnight in the fridge.
- Oven Reheat: 180°C for 10–15 mins until warmed through and slightly crisp on top.
- Microwave: About 2 mins per portion, but the texture will be softer.
Frequently Asked Questions
Can I use brioche instead of croissants?
Yep! Brioche is brilliant too — rich and soft. Just slice it thin and layer like normal.
Can I skip the whisky?
You can — replace it with orange juice or leave it out completely. But the whisky does add a lovely warmth.
Do I have to use white chocolate?
Not at all. Dark or milk work fine. Or skip it altogether if you want something more traditional.
Why is my custard too eggy?
You might’ve overcooked the custard or used too high a temp. Go slow and gentle, and don’t overbake.
Nutrition Facts (Per Serving):
- Calories: 220
- Fat: 9g
- Saturated fat: 5g
- Carbohydrates: 32g
- Sugar: 19g
- Protein: 5g
- Sodium: 330mg
Try More James Martin Recipes:
James Martin Brioche Bread And Butter Pudding
Description
A rich, creamy pudding made with buttery croissants, whisky-soaked sultanas, and vanilla custard — golden on top and soft in the middle.
Ingredients
Instructions
- Soak sultanas in whisky.
- Slice and butter croissants; layer with chocolate and sultanas in dish.
- Heat cream, milk, and vanilla. Whisk eggs and sugar; pour in warm mix slowly.
- Add whisky and pour custard over croissants. Rest 10 mins.
- Bake at 140°C for 45 mins. Dust and broil until golden.
- Serve warm with ice cream.
Notes
- Day-old croissants work best.
- Don’t overheat the custard or it’ll split.
- Keep an eye on it under the grill!
- Let it rest 5–10 mins before serving for best texture.