White Chocolate and Raspberry Croissant Pudding

This white chocolate and raspberry croissant pudding is a delicious mixture of soft and crispy textures with both sweet and tart flavours. It’s made by tossing through raspberries and white chocolate pieces with some torn up croissants, then pouring over custard before baking in the oven. It’s so simple to make, and will definitely please any crowd!

Our oven is finally fixed!!

After months of accusing each other of not knowing how to use an oven properly, we finally came to the conclusion that the problem was not the other person, but the thermostat. It’s taken many burnt dishes, exploding casseroles and multiple visits from an oven technician, but we finally have a functional oven again. This means…. PUDDING is back on the menu!

This white chocolate and raspberry croissant pudding was introduced to us by our friend Aimee. It’s very similar to the traditional British bread and butter pudding. The croissants are torn into large pieces, raspberry and white chocolate are scattered over, then the whole lot is covered with custard. Not the stirring-over-a-stovetop kind where you’re constantly fearful of curdling, but just the kind where you beat together some eggs, milk and sugar in a measuring jug then pour over the croissants before letting your oven work its magic.

Admittedly, this is not the most healthiest choice out there but it makes me happy… and we can all do with a little more of that.

Tips for our Croissant Pudding with White Chocolate and Raspberries

  1. Taste your raspberries beforehand, and if they are too tart then try breaking into smaller pieces, or coat them either with white chocolate shavings or icing sugar to balance the sourness.
  2. The white chocolate should also be broken into smaller pieces, or even grated. You want little bits of white chocolate throughout the pudding rather than large patches, which will help with the melting process but also taste better.
  3. Don’t worry if the pudding looks a bit dry once you’ve put it in the oven. The aim is to have a mixture of textures – you want a combination of croissant soaked in and made fluffy by the custard, as well as croissant that has remained dry and crisped up while baking.
  4. Use stale croissants if possible, at least a day old. If you’ve left your shopping to the last minute the next best thing is to rip the croissants into pieces the let them sit our for a bit, uncovered, which will help to dry them out.

Recipe Costing (Australian Prices)

This table shows how much this recipe will cost if you had to go out and buy everything on the ingredients list (“Shop Price”), as well as the value of ingredients actually used in the recipe (“Recipe Cost”).

We haven’t included optional ingredients or small quantities of salt, pepper or sugar as the cost would be negligible. All prices are in Australian dollars and are based off what was published on Coles Online or Woolworths Online as at time of writing.

4 Servings

Shop PriceRecipe NeedsRecipe Cost
Croissants3 pack$2.503 (220 gm)$2.50
500 gm pack$4.001 cup (60 gm)$0.48
200 gm block$2.5025 gm$0.31
Milk2 L bottle$2.20200 ml$0.22
Cream300 ml carton$2.40200 ml$1.60
Eggs12 pack
(700 gm)

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White Chocolate and Raspberry Croissant Pudding

White Chocolate and Raspberry Croissant Pudding

Course Dessert
Cuisine Australian
Keyword Croissant Pudding
Prep Time 5 minutes
Cook Time 35 minutes
Total Time 40 minutes
Servings 4
Author Steph


  • 3 croissant (220 gm), torn into chunks
  • 1/2 cup raspberries (frozen or fresh), roughly chopped
  • 20 gm white chocolate, chopped into small pieces


  • 200 ml milk
  • 200 ml cream
  • 2 eggs, beaten
  • 50 gm sugar

To Serve (Optional)

  • 1 tbsp icing sugar, to dust over the top (optional)
  • vanilla ice cream (optional)
  • egg custard (optional)


  1. Pre heat the oven to 180 C / 356 F on fan force / convection

  2. Prepare all your ingredients.

  3. In a jug or a bowl, combine the custard ingredients together.

  4. Tear up half of the croissants into chunks and put them into the casserole / baking dish.

  5. Sprinkle in half of the chopped white chocolate and raspberries into the baking dish.

  6. Add the rest of the croissants and finish with the rest of the white chocolate and raspberries.

  7. Pour the custard into the baking dish.

  8. Put into the oven for 35 – 40 minutes or until done.

  9. Let it cool for 15 minutes before serving.

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