White Chocolate and Raspberry Croissant Pudding

clock 30 minutes + 1 hour 15 minutes bowl Serves 8
Croissant
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Ingredients

  • 5 croissants, sliced thinly
  • 1/3 cup raspberry jam
  • 100g white chocolate, chopped coarsely
  • 1 cup raspberries, fresh or frozen
  • Custard
  • 1 1/2 cup cream
  • 1 1/4 cup milk
  • 1/3 cup caster sugar
  • 1 tsp vanilla extract
  • 4 eggs
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Method

  • 1. Preheat oven to 160°C (140°C fan-forced).

  • 2. To make the custard: In a medium saucepan, combine cream, milk, sugar and extract; bring to the boil.

  • 3. In a large bowl, whisk eggs, whisking constantly; gradually add hot milk mixture to egg mixture.

  • 4. Grease a shallow 2-litre (8-cup) ovenproof dish.

  • 5. Layer croissant slices, overlapping slightly, in dish; dollop spoonfuls of jam over slices. Sprinkle with chocolate and berries.

  • 6. Pour custard over the top; stand for 5 minutes.

  • 7. Place dish in large overproof baking dish; add enough boiling water to come halfway up sides of dish.

  • 8. Bake for about 1 hour, or until pudding sets.

  • 9. Remove pudding from dish; stand for 5 minutes before serving.

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