Apple croissant pudding with whisky sauce

Preparation info
  • Serves:


    • Difficulty


    • Ready in

      55 min

Appears in
Lucy's Food: Minimum Effort, Maximum Impact!

By Lucy Cufflin

Published 2013

  • About

British classics are wonderful, but sometimes it is good to give them a new slant. During my years in France, I found that stale French bread was perfect for bread and butter pudding, but one day after a double croissant delivery, I discovered something even better...


  • 3 apples, skinned, cored and grated
  • 1 tablespoon lemon juice (bottled is fine)
  • 6 croissant


  1. Put the grated apple into a bowl with the lemon juice and mix well to stop it going brown. Rip the croissant into about 6 pieces each and place half in the bottom of the baking dish. Sprinkle the grated butter over and add the grated apple. Top with the rest of the croissant pieces.
  2. Mix the cream, milk, cinnamon, eggs and half the sugar in a bowl and pour over