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Saffron orange bread pudding


  • 6 butter croissants, stale, cut 1 centimeter thick
  • 3 whole eggs
  • 3 egg yolks
  • 1 cup whole milk
  • 1 cup heavy whipping cream
  • 2/3 cup white granulated sugar
  • 1 teaspoon grated orange zest
  • 1/4 teaspoon sea salt
  • 1 teaspoon saffron threads
  • 1 tablespoon confectioner’s sugar
  • 1 tablespoon pistachios, crushed
  • 1 teaspoon dried rose petals, crushed


  1. Pre-heat oven to 350F. Generously butter a 25 centimeter shallow baking dish. Arrange cut croissants into dish, in two layers. In a large bowl, whisk  together eggs, egg yolks, milk, cream, sugar, orange zest and sea salt. 
  2. Crush saffron in a pestle and mortar* until it resembles powder. Add saffron to custard, whisk well to combine. Pour custard over the croissants, and press gently with a spatula, so that the croissants absorb all the liquid. 
  3. Place in the middle rack of the oven and bake for 40 minutes. When cool, dust with confectioner’s sugar, pistachios and rose petals.

*If you don’t have a pestle and mortar, place saffron in a teacup and crush the strands with the back of a spoon.

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