Raspberry and White Chocolate Croissant Pudding {Recipe}

Hello Blog World

I have had another busy week with work and exercising (7kg lost since Christmas) but good news is I have started my hutch – sanded my butt off yesterday and boy I am feeling it today, going to prime and hopefully get the first coat of paint on.  I am so excited.

But I am here today to share a beautiful recipe with you.  Remember for new years eve I made these beautiful Raspberry and White Chocolate Muffins



Well on the same theme of that today I am sharing Raspberry and White Chocolate Croissant Pudding! I did promise you after all.

This is a delicious dessert nice in the cooler months and very simple to make. (full recipe after the shameless photo shoot)



First all your ingredients.



Then some fancy layering



More layering and cook!

Full Recipe for Raspberry and White Chocolate Croissant Pudding (adapted from Australian Women’s Weekly)

Ingredients

• 5 Croissants sliced thinly ( i just cut mine in half)
• 1/2 cup raspberry jam (jelly for my American friends)
• 100g white eating chocolate, chopped coarsely
• 1 cup fresh or frozen raspberries

Custard

• 1 1/2 cups cream
• 1 1/4 cups milk
• 1/3 cup caster sugar
• 1 teaspoon vanilla extract
• 4 eggs

Firstly prepare over to 160c/140c fan forced. Grease a shallow (about 2 litre or 8 cup) oven proof dish.

Make the custard by bringing cream, milk, sugar and extract to the boil in medium saucepan.  Whisk eggs in large bowl and whisking constantly gradually add hot cream mixture into egg mixture.

Layer croissant slices, overlapping slightly in your dish.  Dollop spoonful's of jam over slices. Sprinkle with chocolate and berries.  Pour custard over the top.

Place your greased dish in a larger baking dish and add enough boiling water to come halfway up the sides of your greased dish.

Bake pudding for about 1 hour or until set.  Remove from oven and let stand about 5 minutes before serving.



I did forget to take a nice photo of it served in a bowl with cream or ice cream because it goes that fast!!  I like it with ice cream but as I said you can serve with cream, ice cream or even more cold custard!  It’s so easy to make but looks and tastes superb. 

Next time we are thinking of using blueberries instead of raspberries, I wonder how that will turn out.
Off I go now for more sanding and priming, Oh I also need to make a thankyou card for a dear friend so I will be back later with that.

Until then Happy Crafting

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