Caramel Apple Croissant Pudding


Now that Fall is here it’s time for cool mornings, blanket scarves, and apple picking! Apples are by far my favorite fruit and I especially love baking with them. My favorite Fall dessert to make is apple dumplings. I’m keeping my recipe for them a secret since I think they are the key to securing my future husband. I’m always looking for new recipes to try to use up all the apples I end up with every Fall. I was perusing some of Ina’s recipes over the weekend and couldn’t find anything that I was really craving. I wanted something extra sweet and decadent and found myself searching through the dirty, sinful recipes of Nigella. I found exactly what I was looking for that would go perfectly with apples, this caramel croissant pudding.

Now Nigella’s recipe calls for rum and you can definitely add some in, but I went with an alcohol-free version because I ate this for breakfast on Sunday. Living my life with no regrets over here. Also instead of rum, I’m very interested in trying it with butterscotch schnapps because butterscotch is delicious. This recipe is actually really easy to make no matter what your cooking skills are and it’s super quick.

Here’s everything you’ll need:

2 large croissants

1/2 cup sugar

2 tbsp water

1/2 cup heavy cream

1/2 cup whole milk

2 large eggs, beaten


First tear your croissants into big pieces and toss in a square baking dish. My recommendation for a good baking dish is HomeGoods for a $20 Le Creuset dish. Heat your oven to 350. Then get to making your caramel sauce. Add your sugar and water to a saucepan and bring to a simmer over medium-high heat without stirring. Let your mixture boil for a few minutes until it turns amber. Don’t be timid about this, let it do its thing.

When it turns amber, add in your heavy cream and turn to low heat. Your sauce will sputter and bubble up and be generally a little terrifying if you aren’t used to this sort of thing. Just keep whisking the whole time to keep it mixing. Next add in your milk and if you choose booze, that too. Take your sauce off the heat and then whisk in your eggs. Be sure to keep whisking so the eggs don’t get cooked.

Pour your sauce over your croissants and apples. If your croissants are stale, let it sit for a few minutes. Pop in the oven for 20 minutes and prepare to drool all over the best dessert/breakfast.



Some people will handle the wait better than others.








Don’t forget to share your own creations on social media with #astudyinchic! I’d love to see them!

xo – Tracy



I think this is perfect blend!