White Chocolate & Raspberry Croissant Pudding
This recipe for White Chocolate and Raspberry Croissant Pudding is a decadent treat that will be a favourite of the family! It's also a great way to use leftover croissants.
Ingredients
- 5 croissants, sliced thinly
- 1/3 cup raspberry jam
- 100 grams white chocolate, chopped
- 1 cup raspberries
Custard
- 1 1/2 cup cream
- 1 1/4 cup milk
- 1/3 cup caster sugar
- 1 teaspoons vanilla extract
- 4 eggs
- 5 croissants, sliced thinly
- 1/3 cup raspberry jam
- 100 grams white chocolate, chopped
- 1 cup raspberries
Custard
- 1 1/2 cup cream
- 1 1/4 cup milk
- 1/3 cup caster sugar
- 1 teaspoons vanilla extract
- 4 eggs
- Step 1 of 9Preheat oven to 160°C (140°C fan-forced).
- Step 2 of 9To make the custard, in a medium saucepan, combine cream, milk, sugar and extract; bring to the boil. Remove from heat.
- Step 3 of 9In a large bowl, whisk eggs constantly; gradually adding the hot milk mixture to egg mixture.
- Step 4 of 9Grease a shallow 2-litre (8-cup) ovenproof dish.
- Step 5 of 9Layer croissant slices, overlapping slightly, in dish; dollop spoonful's of jam over slices. Sprinkle with chocolate and berries.
- Step 6 of 9Pour custard over the top; stand for 5 minutes.
- Step 7 of 9Place dish in large ovenproof baking dish; add enough boiling water to come halfway up sides of dish.
- Step 8 of 9Bake for about 1 hour, or until pudding sets.
- Step 9 of 9Remove pudding from dish; stand for 5 minutes before serving.
Method
- Step 1 of 9Preheat oven to 160°C (140°C fan-forced).
- Step 2 of 9To make the custard, in a medium saucepan, combine cream, milk, sugar and extract; bring to the boil. Remove from heat.
- Step 3 of 9In a large bowl, whisk eggs constantly; gradually adding the hot milk mixture to egg mixture.
- Step 4 of 9Grease a shallow 2-litre (8-cup) ovenproof dish.
- Step 5 of 9Layer croissant slices, overlapping slightly, in dish; dollop spoonful's of jam over slices. Sprinkle with chocolate and berries.
- Step 6 of 9Pour custard over the top; stand for 5 minutes.
- Step 7 of 9Place dish in large ovenproof baking dish; add enough boiling water to come halfway up sides of dish.
- Step 8 of 9Bake for about 1 hour, or until pudding sets.
- Step 9 of 9Remove pudding from dish; stand for 5 minutes before serving.
Nutrition per serving
2075 Kilojoules
Protein10 grams
Fat32 grams
Carbs40 grams
Sugars30 grams
Dietary and nutritional info supplied by NZ Nutrition Foundation
Method
- Step 1 of 9Preheat oven to 160°C (140°C fan-forced).
- Step 2 of 9To make the custard, in a medium saucepan, combine cream, milk, sugar and extract; bring to the boil. Remove from heat.
- Step 3 of 9In a large bowl, whisk eggs constantly; gradually adding the hot milk mixture to egg mixture.
- Step 4 of 9Grease a shallow 2-litre (8-cup) ovenproof dish.
- Step 5 of 9Layer croissant slices, overlapping slightly, in dish; dollop spoonful's of jam over slices. Sprinkle with chocolate and berries.
- Step 6 of 9Pour custard over the top; stand for 5 minutes.
- Step 7 of 9Place dish in large ovenproof baking dish; add enough boiling water to come halfway up sides of dish.
- Step 8 of 9Bake for about 1 hour, or until pudding sets.
- Step 9 of 9Remove pudding from dish; stand for 5 minutes before serving.