White Chocolate and Raspberry Croissant Pudding
This white chocolate and raspberry croissant pudding is a delicious mixture of soft and crispy textures with both sweet and tart flavours. It's made by tossing through raspberries and white chocolate pieces with some torn up croissants, then pouring over custard before baking in the oven.
- Prep time
- 5 min
- Cook time
- 35 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 3 croissant (220 gm), (torn into chunks)
- 1/2 cup raspberries (frozen or fresh), (roughly chopped)
- 20 gm white chocolate, (chopped into small pieces)
- 200 ml milk
- 200 ml cream
- 2 eggs, (beaten)
- 50 gm sugar
- 1 tbsp icing sugar, ( to dust over the top (optional))
- vanilla ice cream ((optional))
- egg custard ((optional))
Instructions
- 1
Pre heat the oven to 180 C / 356 F on fan force / convection
- 2
Prepare all your ingredients.
- 3
In a jug or a bowl, combine the custard ingredients together.
- 4
Tear up half of the croissants into chunks and put them into the casserole / baking dish.
- 5
Sprinkle in half of the chopped white chocolate and raspberries into the baking dish.
- 6
Add the rest of the croissants and finish with the rest of the white chocolate and raspberries.
- 7
Pour the custard into the baking dish.
- 8
Put into the oven for 35 - 40 minutes or until done.
- 9
Let it cool for 15 minutes before serving.