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.
Not suitable to freeze. Not suitable to microwave. Any type of berries can be used instead of raspberries. If you prefer, use semi-sweet dark chocolate or milk chocolate, instead of white chocolate.Note