Savory Croissant Pudding – give those stale croissants a new life!

It’s been 3 years since i got married and i still don’t know how much to cook for 2 people. I am more than often left with leftovers. But i hate wasting food, so i have always come up with new ways to give the leftovers a new twist!!

This week i was overloaded with zaatar croissants. I just wanted one, but the supermarket did not have individual ones, so my hubby got the whole box. It is impossible to have croissants for iftar (or later) for me (too heavy!). Turned out my daughter was not such a big fan too.

So i looked for inspiration online and found recipes for croissant puddings and french toasts etc. My problem was the zaater!

I finally set to making a savory pudding. I literally experimented with this one. The end result was a creamy, custardy, flavorful pudding that was packed with nutrition! Here’s how!


  1. 3 eggs
  2. 3 large croissants
  3. 1 tin cream (or 1cup milk)
  4. 1 small beetroot cubed
  5. 1 small onion sliced
  6. 1/2 tin mushrooms sliced
  7. 1 medium tomato cubed
  8. 1/4 tub feta cheese cubed
  9. Black pepper to taste
  10. Salt to taste ( do not add a lot if using feta as it is salty enough)
  11. Red chili flakes to taste (optional)
  12. Olive oil 1tsp
  13. Olive oil for greasing tin
  14. 1-2 tsp thyme


  1. Grease a round pan with olive oil and preheat oven at 180 degrees.
  2. Tear the croissants into bite sized pieces and keep aside.
  3. Beat eggs lightly. Add cream and whisk until smooth.  img_1912-0
  4. In a pan saute onions and beetroot in olive oil until onions are translucent. Add the mushrooms and saute. img_1911-0
  5. Add salt, pepper and red chili flakes to the egg mixture and whisk.    img_1913-0
  6. Now add the sauteed vegetables and croissant pieces to the egg mixture and mix.
  7. Pour the mixture into the greased tin.    img_1914-0
  8. Top with the tomatoes and feta cheese. You may have to press them slightly so that they stick to the pudding when it rises.    img_1915-0
  9. Sprinkle thyme over the pudding and bake in the oven for around 30 minutes, or until the center is set.


You can add your own desired vegetables or even meat. I found these things in my fridge and thought the flavors go together nicely. The zaater actually gives it a nice kick! For me this is perfect for my daughter’s lunchbox and maybe even as a midnight snack during Ramadan. During other days it is great as a do ahead breakfast!

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