Name: Raspberry croissant pudding
Prep time: 15 min
Cook time: 60 min
Total time: 75 min
Yield: 6
Ingredients: 4 croissants, split; 30 gram butter, softened; 1/3 cup raspberry jam; 300 millilitre thickened cream; 4 eggs; 1/2 cup coconut cream; 1/2 cup shredded coconut; 1/4 cup caster sugar; 2 teaspoon vanilla essence; 1 cup frozen raspberries; icing sugar, ice cream, toasted coconut flakes to serve

Raspberry croissant pudding

Bread and butter pudding gets a sophisticated makeover with this show-stopping recipe. Featuring raspberries, croissants and coconut cream, pudding has never been so fancy

Serves 6

Prep

15M

Cook

Marinate

20M

Total

1H 15M

Skip to Recipe

Ingredients

4 croissants, split

30 gram butter, softened

1/3 cup raspberry jam

300 millilitre thickened cream

4 eggs

1/2 cup coconut cream

1/2 cup shredded coconut

1/4 cup caster sugar

2 teaspoon vanilla essence

1 cup frozen raspberries

icing sugar, ice cream, toasted coconut flakes to serve

Method

1.Preheat oven to moderate, 180°C. Lightly grease a 20cm square, 4cm-deep oven-proof dish. Place on an oven tray.

2.Spread croissants with butter and jam. Replace croissant tops, then cut each croissant sandwich in half crosswise. Arrange in dish in a single layer.

3.In a jug, combine cream, eggs, coconut cream, coconut, sugar and vanilla, stirring until combined. Pour over croissants. Set aside to soak for 20 minutes, pressing occasionally to submerge croissants in egg mixture. Scatter frozen raspberries over.

4.Bake for 55-60 minutes, covering with foil if over-browning. Cool in dish for 10 minutes. Dust with icing sugar and serve with ice cream and coconut flakes.

Test if custard is cooked by inserting the point of a knife into the centre. If it’s clean when removed, it’s ready – it may wobble slightly, but will firm up on standing.

Note

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Ingredients

Method

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