Raspberry and croissant bread and butter pudding

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How to make Raspberry and croissant bread and butter pudding

  • Yield : 8
  • Prep Time : 0:35
  • Cook Time : 1:00
  • Total Time : 1:35

Ingredients

  • 4 thick slices raisin bread, crusts removed
  • 40g butter, melted
  • 2/3 cup raspberry jam
  • 8 medium croissants, split
  • 11/3 cups Pauls Double Thick French Vanilla Custard, plus extra to serve
  • 3/4 cup thickened cream
  • 1/2 cup frozen raspberries, partially thawed

Method

  • Step 1 Preheat oven to 180C/160C fan-forced.
  • Step 2 Brush both sides of bread with butter. Cut each slice into 4 squares. Spread jam over cut sides of croissants.
  • Step 3 Combine custard and cream in a jug. Pour 1/2 over base of a 4cm-deep, 16cm x 22.5cm metal baking pan. Arrange 2/3 of bread in pan, pushing into custard. Place croissant bases, jam-side up, in pan, pushing into custard. Sprinkle with 1/2 the raspberries. Drizzle with 3/4 of remaining custard mixture.
  • Step 4 Top with remaining bread, then croissant halves, jam-side down, pushing into custard. Spoon remaining custard into any gaps. Sprinkle with remaining raspberries.
  • Step 5 Place pan in a deep roasting pan. Fill with boiling water to halfway up side of baking pan. Carefully transfer to oven. Bake for 1 hour or until centre of pudding is just firm to touch. Remove from oven. Stand for 5 minutes. Remove from water. Stand for 10 minutes. Serve with extra custard.

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