Croissant and Apple Pudding


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Preparation info

  • Makes

    4 to 6

    • Difficulty


Appears in

Kaffeehaus: Exquisite Desserts from the Classic Cafes of Vienna, Budapest, and Prague


By Rick Rodgers

Published 2002

  • About

To Viennese tastes, buttery Kipferl would be a much better starting point for a bread pudding than plain bread. So when a café has stale crescent rolls, it’s natural to turn them into a refined bread pudding with a few simple additions. You certainly don’t need homemade croissants for this; the supermarket variety will do.


  • 3 cups milk, heated
  • 6 egg yolks
  • ½ cup plus 1 tablespoon granulated sugar, divided
  • 5 or 6 large croissants, torn into 1-inch pieces (10 to 12 ounces total)
  • 2 Golden Delicious apples, peeled, cored, and thinly sliced cup raisins
  • ¼ teaspoon ground cinnamon
  • Confectioners’ sugar, for garnish


  1. Position a rack in the center of the oven and heat to 350°F. Lightly butter an 8-inch square glass baking dish.
  2. Make a custard by whisking the milk, yolks, and ½ cup of the sugar in a medium bowl to dissolve the sugar. Place the croissants in another medium bowl and toss with 2 cups of the custard. Let stand, giving the croissants a stir every few minutes, until they have absorbed most of the custard, about 15 minutes.
  3. Spread half of the croissants in the baking dish. Top with the apples and raisins and sprinkle with the remaining1tablespoonofsugarand the cinnamon. Spread with the remaining croissants. Pour the remaining custard over the croissants. Place the dish on a baking sheet.
  4. Bake until golden brown and the center feels set when pressed gently, about 1 hour, 10 minutes. Cool for 5 minutes. Dust the top with confectioners’ sugar and serve warm.

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