White Chocolate and Raspberry Croissant Pudding

Photography by Parker Blain ©

Photography by Parker Blain ©

 
 
 

Serves: 10
Easy
Time: 1 hour 20 minutes


Ingredients:

4 eggs
2 egg yolks
½ cup caster sugar
1 teaspoon vanilla bean paste
300ml cream
½ cup milk
100g white chocolate, chopped
125g raspberries
8 croissants, torn in half
Extra raspberries to serve

METHOD:

  1. Preheat oven to 200°C (180°C fan-forced). Place the eggs, egg yolks, sugar, vanilla paste, cream and milk into a large bowl and whisk until well combined. 

  2. Add the white chocolate, raspberries and croissants to the egg mixture. Set aside for 20 minutes for the croissants to soak up some of the milk mixture.

  3. Generously grease a 2 litre loaf tin and pour the contents into the tin. Bake for 30-40 minutes or until the top is golden and the custard has set.

  4.  Serve hot or cold with fresh raspberries 

If I ever have any leftover croissants I love to make this recipe (which, let’s be honest, is hardly ever). It's ten times better than any bread and butter pudding I’ve ever had!

“I just don’t want to look back and think, ‘I should have eaten that!”