White choc and raspberry croissant pudding

Whether you've always loved to cook or you have selected it up like a hobby throughout quarantine, we'd see a guess which you simply are on the lookout for new recipes to try. After all, becoming creative at the kitchen can be a great and fulfilling means to spend time.

We've assembled all the most adored and highest rated White choc and raspberry croissant pudding in our website. It's the finest of the best!

We have piled up the most useful recipes ever. They truly are our loved, rated and commented 5 star recipes out of our big group, all in one location. The programs, mains, desserts and even more are guaranteed yummy!

How to make White choc and raspberry croissant pudding

  • Yield : 8
  • Prep Time : 0:35
  • Cook Time : 0:40
  • Total Time : 1:15

Ingredients

  • 6 croissants
  • 20g butter
  • 1/4 cup (80g) raspberry jam
  • 100g white chocolate, coarsely chopped
  • 100g frozen raspberries
  • 8 Coles Brand Australian Free Range Eggs, lightly whisked
  • 1 1/2 cups (375ml) milk
  • 3/4 cup (185ml) thickened cream
  • 1/2 cup (110g) caster sugar

Method

  • Step 1 Preheat oven to 160C. Lightly grease an 8-cup (2L) capacity ovenproof dish.
  • Step 2 Use a small serrated knife to split each croissant in half. Cut each croissant half in half again crossways. Lightly spread the cut side of each croissant with a little butter. Spread the jam over the butter. Arrange the croissant, chocolate and raspberries in the prepared dish.
  • Step 3 Whisk the egg, milk, cream and sugar in a large jug until well combined. Pour the egg mixture evenly over the croissant. Set aside for 15 mins to soak.
  • Step 4 Place the dish into a larger roasting pan and pour enough boiling water into the pan to come halfway up the sides of the dish. Bake for 35-40 mins or until custard is just set. Set aside for 10 mins to cool slightly before serving.

© Copyright 2020 Get Recipe Book - All Rights Reserved