Croissant pudding with ouzo and yoghurt

Watched Nigella Lawson bread and buttered pudding cooking on TV a few months ago. I have stale croissants and some left ouzo. Don’t want to waste them. This is my first time making and eating ouzo pudding.

It’s a simple quick recipe to make at any time. I am trying to explore the combination of ouzo and yoghurt. This is trial and error. You can use other alcohol or liqueur. You can use double cream or sour cream or custard.

You can eat you dinner while the pudding is baking in the oven. I know it’s not well presented but the taste is great and certainly did satisfy me. Let’s bake!!!!


4 stale croissants
200 grams sugar
4 tablespoons water
150 ml thicken cream
100 ml yoghurt
250 ml skim milk
4 Tbs ouzo
4 large eggs (beaten)
50 g dark chocolate peppermint broken into bite pieces


Preheat the oven to 180°C. Tear the croissants into pieces and put in a casserole for this. Put the sugar and water into a saucepan, and swirl around to help dissolve the sugar before putting the saucepan on the hob over a medium to high heat.

Caramelize the sugar and water mixture by letting it bubble away, without stirring, until it all turns a bit thicker; this will take 3-5 minutes. Turn heat down to low and add the cream and yoghurt, whisking away, the milk and ouzo. Add chocolate in the pan; it will dissolve easily if you keep whisking over low heat. Take off the heat and, still whisking, add the beaten eggs.

Pour the caramel ouzo custard over the croissants and leave to soak for 10 minutes if the croissants are very stale. Place in the oven for 40 minutes. Let it cool for 10 minutes before serving.