Peer and Croissant Pudding
Prep time
Cook time
Total time
An alternative pudding with croissant and pears.
Yield: rectangular moudl with dimensions 30x12x6cm
  • 12 small sized plain croissants (267 gr)
  • 2 medium sized peers (264 gr)
  • 25gr brown sugar
  • 1½ tbsp lemon juice (4gr)
  • 7 eggs
  • 200gr milk
  • 20gr maple syrup
  • for the glaze
  • 220gr buttermilk
  • 70gr maple syrup
  1. Chop the croissants in small pieces
  2. Wash the peers, dry them and also cut them in small pieces
  3. In a bowl mix the sugar and lemon with the pear pieces
  4. In a another bowl beat the eggs and stir in the milk and maple syrup
  5. Spread the croissant and pear cubes in a rectangular baking mould.
  6. Pour a little of the egg mixture and keep on layering until the mould is full.
  7. Finally pour the rest of the egg mixture, cover with a plastic wrap and refrigerate for at least 20 minutes (preferably a whole night)
  8. Preheat the oven at 180 degreed Celsius
  9. Remove the wrap, cover with aluminium foil and bake for about 60 minutes.
  10. In a bowl mix the buttermilk with the maple syrup
  11. Let the pudding cool just for a few minutes and serve with the glaze
Maple syrup may be replaced with honey (the taste will be different)
Initial recipe here
Recipe by Craft Cook Love at