A truly indulgent bread and butter pudding that uses croissants with added chocolate and berries to take it up a notch.
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Chocolate and raspberry croissant pudding
True indulgence!
- 15 mins preparation
- 45 mins cooking
- Serves 6
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Ingredients
Chocolate and raspberry croissant pudding
- 4 croissants
- 20 gram butter, at room temperature
- 100 gram dark chocolate pieces
- 4 eggs, at room temperature
- 2 teaspoon vanilla essence
- 1/4 cup caster sugar
- 300 millilitre thickened cream
- 1/2 cup milk
- 3/4 cup frozen raspberries
- icing sugar, to dust
Method
Chocolate and raspberry croissant pudding
- 1Preheat oven to 180°C/160°C fan forced. Grease a 20cm (base measurement), 4cm-deep square ovenproof dish. Cut croissants horizontally in half. Spread bases with butter; top with 16 pieces of the chocolate (4 pieces each). Replace croissant tops; cut each croissant sandwich in half crosswise. Transfer to prepared dish in a single layer.
- 2Lightly whisk eggs in a jug. Add essence, caster sugar, cream and milk; whisk until combined. Pour mixture over croissants. Stand for 10 minutes, turning and pressing to submerge croissants in egg mixture.
- 3Sprinkle top with frozen raspberries. Break remaining chocolate pieces in half; sprinkle on top. Bake for 35 minutes; cover with foil. Bake for 10 minutes more or until set at centre. Stand in dish for 5 minutes. Dust with icing sugar.
Notes
You can use frozen mixed berries.
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