Chocolate and raspberry croissant pudding

  • 15 mins preparation
  • 45 mins cooking
  • Serves 6
  • Print


Chocolate and raspberry croissant pudding
  • 4 croissants
  • 20 gram butter, at room temperature
  • 100 gram dark chocolate pieces
  • 4 eggs, at room temperature
  • 2 teaspoon vanilla essence
  • 1/4 cup caster sugar
  • 300 millilitre thickened cream
  • 1/2 cup milk
  • 3/4 cup frozen raspberries
  • icing sugar, to dust


Chocolate and raspberry croissant pudding
  • 1
    Preheat oven to 180°C/160°C fan forced. Grease a 20cm (base measurement), 4cm-deep square ovenproof dish. Cut croissants horizontally in half. Spread bases with butter; top with 16 pieces of the chocolate (4 pieces each). Replace croissant tops; cut each croissant sandwich in half crosswise. Transfer to prepared dish in a single layer.
  • 2
    Lightly whisk eggs in a jug. Add essence, caster sugar, cream and milk; whisk until combined. Pour mixture over croissants. Stand for 10 minutes, turning and pressing to submerge croissants in egg mixture.
  • 3
    Sprinkle top with frozen raspberries. Break remaining chocolate pieces in half; sprinkle on top. Bake for 35 minutes; cover with foil. Bake for 10 minutes more or until set at centre. Stand in dish for 5 minutes. Dust with icing sugar.


You can use frozen mixed berries.