Chocolate & Raspberry Croissant Pudding
- Replies 2
This is another recipe I have been making for a few years .
This one calls for shop bought croissants but if I have time I make them from start.
Ingredients
Enjoy
This one calls for shop bought croissants but if I have time I make them from start.
Recipe by Womens Weekly Food
Ingredients
- 4 croissants coles or woollies ones are fine
- 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 ( you can also use frozen mixed berries)
- icing sugar, to dust
- 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.
Enjoy
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