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.