Croissant Suzette Pudding


Created for: .9 L Oval Baker


  1. Pour the cream in the oval baker. Using a peeler, zest the orange into strips and add to the cream. Set the baker on the stove top over medium heat and bring to a simmer; turn off heat and allow to steep for 10 minutes.
  2. Preheat oven to 375 °F.
  3. In a bowl, whisk the egg yolks with the sugar until the mixture is pale yellow. Remove the orange zest from the cream and pour half the cream into the egg yolks; whisk until smooth. To make the anglaise, add the egg yolk mixture to the remaining cream in the baker dish. Cook over medium-low heat, stirring constantly until it thickens and coats the back of a spoon. Turn off the heat and whisk in the rum, salt, and vanilla. Grate the desired amount of cinnamon into the mixture and whisk again.
  4. Tear up the croissants and add them to the anglaise. Bake the pudding in the oven for 15 minutes, until it bubbles around the sides and has set. Serve garnished with cinnamon and orange segments.


  • 1 1/2 cups cream
  • 1 orange, divided
  • 3 egg yolks
  • 1/2 cup granulated sugar
  • 1/4 cup dark rum
  • Pinch of salt
  • 1/4 teaspoon vanilla extract
  • 1 cinnamon stick or 1/4 teaspoon ground cinnamon
  • 6 large croissants

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Serves 4-6
Prep time: 15 minutes
Cook time: 15 minutes