Apple-croissant Pudding

Use a plentiful fall farm fruit—the apple—to bake a delightful new dessert.

by Dani Yokhna
Apple Croissant Pudding
Photo by Rhoda Peacher


  • 3 large croissants (about 7 ounces total)
  • 1¾ cup peeled, diced apple (any kind)
  • 3 eggs
  • 1 cup half-and-half
  • 1/3 cup pure maple syrup
  • 4 T. butter, melted
  • 1/2 tsp. cinnamon
  • 1/8 tsp. salt
  • 1/2 cup coarsely chopped pecans
  • additional maple syrup and heavy cream for garnish

Preheat oven to 350 degrees F. Generously butter a glass, 8- by 8-inch baking pan.

Tear croissants into bite-sized pieces and place in large bowl. Add diced apple. In separate bowl, whisk eggs and half-and-half until frothy. Whisk in maple syrup, melted butter, cinnamon and salt. Pour over croissant pieces and apples, and use hands to mix thoroughly so that bread soaks up egg mixture. Pour into buttered baking dish and cover with foil. Bake for 30 minutes, remove foil and sprinkle pecan pieces evenly across top. Bake, uncovered, for an additional 15 to 20 minutes or until pudding is set (knife inserted in center comes out clean) and top is light golden brown.  Serve warm; with cream and warm maple syrup to drizzle on top. 

Serves 6.

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