I’ve always loved bread pudding. The comforting combination of custard and bread is just so satisfying, especially during cooler months. This Saffron Cardamom Croissant Pudding takes that classic comfort to a whole new level.

It’s perfect for a special brunch, a holiday dessert, or even just a cozy weekend treat.

What really makes this recipe shine is the luxurious blend of saffron and cardamom, infused into a creamy custard that soaks into flaky, buttery croissants.

Recipe Overview: Saffron Cardamom Croissant Pudding

This dish is essentially a baked custard, but instead of regular bread, we’re using croissants. Think of it as an elevated, incredibly flavorful bread pudding.

The saffron adds a beautiful golden hue and a subtle, earthy flavor, while the cardamom contributes a warm, aromatic spice.

It’s a delightful balance of sweet and subtly savory, rich and light. It’s also surprisingly simple to make.

You can serve this warm, straight from the oven, with a dollop of whipped cream or a scoop of vanilla ice cream. It’s equally delicious at room temperature.
A dusting of powdered sugar also makes a beautiful and simple presentation.

Ingredients for Saffron Cardamom Croissant Pudding

Here’s what you’ll need to gather.

Croissants: 6 large, day-old croissants are ideal. Day-old works best because they’re a bit drier and will soak up the custard more effectively. Fresh croissants can work, but you might want to lightly toast them first.
Heavy Cream: 3 cups. This is the base of our custard, providing richness and a smooth texture.
Whole Milk: 1 cup. Using a combination of heavy cream and whole milk gives us the perfect custard consistency – rich, but not overly heavy.
Eggs: 6 large eggs. These bind the custard and give it structure.
Granulated Sugar: ¾ cup. Adjust this to your liking, depending on how sweet you prefer your pudding.
Saffron Threads: A generous pinch (about ¼ teaspoon). Saffron can be a bit pricey, but a little goes a long way. If you don’t have it, a tiny pinch of turmeric can provide color, but it won’t replicate the flavor.
Ground Cardamom: 1 teaspoon. This spice adds such a wonderful warmth and aroma.
Vanilla Extract: 1 teaspoon. Enhances the overall flavor.
Salt: ¼ teaspoon. Just a touch to balance the sweetness.
Optional Garnish: Powdered sugar, whipped cream, or vanilla ice cream.

Step-by-Step Instructions for this Croissant Pudding

Let’s get baking! Here’s how to make this delicious pudding.

Prepare the Croissants: Tear the croissants into 1-2 inch pieces. You can also roughly chop them if you prefer. Spread the croissant pieces evenly in a 9×13 inch baking dish.
Make the Saffron Infusion: In a small saucepan, gently heat the heavy cream and milk over medium-low heat. Add the saffron threads. Stir occasionally and let the saffron steep in the warm milk mixture for about 10-15 minutes. This allows the saffron to release its color and flavor. Don’t boil the mixture, just keep it warm.
Whisk the Eggs and Sugar: In a large bowl, whisk together the eggs, granulated sugar, ground cardamom, vanilla extract, and salt until well combined and the sugar is mostly dissolved.
Temper the Egg Mixture: Slowly pour a small amount (about ½ cup) of the warm saffron-infused cream mixture into the egg mixture while whisking constantly. This is called tempering, and it prevents the eggs from scrambling when you add them to the hot cream.
Combine Everything: Once the egg mixture is tempered, pour it into the saucepan with the remaining saffron cream. Whisk everything together until smooth.
Pour and Soak: Pour the custard mixture evenly over the croissant pieces in the baking dish. Gently press down on the croissants to ensure they are submerged in the custard.
Resting time: Let the mixture sit for at least 30 minutes, or even up to a few hours in the refrigerator. This allows the croissants to fully absorb the custard, resulting in a more flavorful and evenly textured pudding.
Bake: Preheat your oven to 350°F (175°C). Bake the croissant pudding for 35-45 minutes, or until the custard is set and the top is golden brown. The center might still have a slight jiggle, but it shouldn’t be liquidy.
Cool and Serve: Let the pudding cool for at least 10-15 minutes before serving. This allows the custard to set further. Dust with powdered sugar, and top with whipped cream or vanilla ice cream, if desired.

Variations & Tips for the Best Croissant Pudding

Add Nuts: Toasted, chopped almonds, pecans, or walnuts would be a delicious addition. Sprinkle them over the top before baking.
Fruit Boost: Consider adding dried cranberries, raisins, or chopped dried apricots to the pudding for extra flavor and texture.
Make-Ahead: You can assemble the pudding completely (up to step 7) and refrigerate it overnight. Bake it the next day, adding a few extra minutes to the baking time if needed.
Storage: Store leftover pudding, covered, in the refrigerator for up to 3 days.
Reheating: Reheat individual portions in the microwave for 30-60 seconds, or reheat the entire pudding in a preheated 350°F (175°C) oven for about 15-20 minutes, or until warmed through.
Citrus Zest: A teaspoon of orange or lemon zest added to the custard can brighten the flavors.

Key Details

Prep time: 20 minutes (plus 30 minutes soaking time)
Cook time: 35-45 minutes
Total time: 55 minutes – 1 hour 5 minutes (plus soaking time)
Servings: 8-10
Equipment you’ll need: 9×13 inch baking dish, small saucepan, large bowl, whisk

Saffron Cardamom Croissant Pudding

A luxurious and flavorful bread pudding made with croissants, infused with saffron and cardamom in a creamy custard, perfect for brunch or dessert.

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Prep Time 20

Cook Time 40

Total Time 1

Course Dessert

Servings 8 servings

Calories 670 kcal

Ingredients

6 large day-old croissants
3 cups heavy cream
1 cup whole milk
6 large eggs
¾ cup granulated sugar
¼ teaspoon saffron threads
1 teaspoon ground cardamom
1 teaspoon vanilla extract
¼ teaspoon salt
Optional Garnish: Powdered sugar whipped cream, or vanilla ice cream

Instructions

Tear the croissants into 1-2 inch pieces. Spread the croissant pieces evenly in a 9x13 inch baking dish.
In a small saucepan, gently heat the heavy cream and milk over medium-low heat. Add the saffron threads. Stir occasionally and let the saffron steep in the warm milk mixture for about 10-15 minutes. Don't boil the mixture, just keep it warm.
In a large bowl, whisk together the eggs, granulated sugar, ground cardamom, vanilla extract, and salt until well combined and the sugar is mostly dissolved.
Slowly pour a small amount (about ½ cup) of the warm saffron-infused cream mixture into the egg mixture while whisking constantly.
Once the egg mixture is tempered, pour it into the saucepan with the remaining saffron cream. Whisk everything together until smooth.
Pour the custard mixture evenly over the croissant pieces in the baking dish. Gently press down on the croissants to ensure they are submerged in the custard.
Let the mixture sit for at least 30 minutes, or even up to a few hours in the refrigerator.
Preheat your oven to 350°F (175°C). Bake the croissant pudding for 35-45 minutes, or until the custard is set and the top is golden brown.
Let the pudding cool for at least 10-15 minutes before serving. Dust with powdered sugar, and top with whipped cream or vanilla ice cream, if desired.