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.

Course Dessert

Cuisine Australian

Keyword white chocolate and rasberry croissant pudding

Prep Time 5

Cook Time 35

Total Time 40

Servings

Calories 499kcal

Author Steph

Equipment

Baking or casserole dish

Ingredients

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

Custard

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)

Metric - US Customary

Instructions

Pre heat the oven to 180 C / 356 F on fan force / convection
Prepare all your ingredients.
In a jug or a bowl, combine the custard ingredients together.
Tear up half of the croissants into chunks and put them into the casserole / baking dish.
Sprinkle in half of the chopped white chocolate and raspberries into the baking dish.
Add the rest of the croissants and finish with the rest of the white chocolate and raspberries.
Pour the custard into the baking dish.
Put into the oven for 35 - 40 minutes or until done.
Let it cool for 15 minutes before serving.

Nutrition