Eggnog Croissant Pudding

  • Prep Time
    15 mins
  • Cook Time
    30 to 40 mins
  • Difficulty
  • Servings
    6 to 8
  • Ideal for
    • charcoal
    • gas
    • Q
    • pulse


  • 6 croissants, halved
  • 4 eggs
  • 250ml thickened cream
  • ½ cup milk
  • 2 teaspoons cinnamon
  • 1 teaspoon vanilla extract
  • 1 teaspoon nutmeg
  • 4 tablespoons spiced rum
  • 5 tablespoons demerara sugar
  • ½ cup fresh raspberries
  • Icing sugar, to dust
  • Thickened cream or ice-cream to serve


Step 1
Prepare the barbecue for indirect cooking over medium to low heat (as close to 180°C as possible). If using a Weber Q barbecue, set up your barbecue with a convection tray and a trivet.

Step 2
Lay the croissants in a Weber large casserole dish.

Step 3
In a large jug, mix together the eggs, cream, milk, cinnamon, vanilla, nutmeg, rum and sugar. Pour mixture over the croissants. Using a spoon, press the croissants into the liquid. Scatter the raspberries on top.

Step 4
Bake the pudding over indirect medium-low heat, without the casserole dish lid, for 30 to 40 minutes or until golden and just cooked through.

Step 5
Remove the pudding from the barbecue, dust with icing sugar and serve with cream or ice cream.