Shelly's Recipe

Croissant Creme Caramel Pudding In A Bundt Pan

Category: Desserts

3 cups milk
6 large eggs
3/4 to 1 cup sugar
1 tsp vanilla extract
6 small croissants (filled with chocolate, cream or plain)

For the caramel:
4 tbsp sugar

Preheat oven to 300 F.
Beat eggs and sugar until sugar is dissolved. Add vanilla and milk. Beat until incorporated.

Caramelize 4 tbsp sugar until golden brown color. Pour on the bottom of a bundt pan.

Add 1/4 cup of the milk/egg/sugar mixture over the caramelized sugar. Place 3 croissants over the milk mixture, and then top with about 1 cup from it. Top with the remaining 3 croissants and pour the remaining milk mixture. (Alternatively, you can cut croissants into pieces, this way they will soak up the custard even better).

Bake for 1 hour at 300 F, until custard is set and the top is browned. Turn the oven off and let the pudding cool inside it for 20 minutes.

Then carefully loosen it with a small knife and flip over a plate to separate from the pan.
Keep refrigerated for up to a week