White chocolate and raspberry croissant pudding

White chocolate and raspberry croissant pudding

Serves 8-10

6 croissants
80g raspberry jam
100g white chocolate buttons
100g raspberries, plus extra to decorate

8 large eggs
275ml milk
185ml double cream
1 tsp vanilla bean paste
110g caster sugar
30g white chocolate, melted

  1. Preheat the oven to 180 ̊C/160 ̊C fan/gas mark 4.
  2. Use a serrated bread knife to cut the croissants in half. Spread jam on the inside of each croissant.
  3. Arrange the croissants in a baking dish. Scatter on the white chocolate buttons and fresh raspberries.
  4. In a large jug, whisk together the eggs, milk, cream, vanilla paste and caster sugar.
  5. Pour the egg mixture over the croissants and allow to soak for 15 minutes.
  6. Bake for 35-40 minutes or until the custard has set. Allow to cool slightly.
  7. Drizzle over the melted white chocolate and serve with fresh raspberries.

Per Serving

445kcals, 24.2g fat (13.1g saturated), 48g carbs (30.6g sugars), 10.6g protein, 1.7g fibre, 0.387g sodium