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Raspberry, Chocolate & Croissant Pudding
Have you tried pudding for breakfast? This indulgent dish is made with flaky French croissants layered with dark chocolate and raspberries. Then soaked in vanilla custard. Bake until golden brown. Delicious served warm. Try it with yogurt for brunch. Or serve it with cream after dinner.
Ingredients
- 6 croissants, approximately 500g
- 100g dark chocolate
- 125g raspberries
- 1 large egg
- 5 large egg yolks
- 50g caster sugar
- 1 tsp vanilla extract
- 350ml double cream, plus extra to serve
- 350ml full cream milk
- Icing sugar, to serve
- Yogurt, to serve (optional)
Prep: 20 mins + soaking | Cook: 30-35 mins
Method
1. Thinly slice the croissants into long strips. Roughly chop the chocolate.
2. Arrange half the croissants in an ovenproof dish. Top with half the chocolate and half the raspberries. Cover with the remaining croissants, then scatter over the remaining chocolate and raspberries.
3. Crack 1 egg into a bowl. Separate the remaining 5 eggs and add the yolks to the whole egg (see our tip on storing and using up the egg whites). Add the sugar and vanilla. Whisk together. Set aside.
4. Pour the cream and milk into a pan and set over a medium heat. Gently warm, stirring, until steaming hot. Slowly whisk the hot cream and milk into the egg mixture, a little at a time, to make a thin custard. Ladle the custard over the croissants and set aside for 15-30 mins to soak.
5. Preheat the oven to 180°C/Fan 160°C/Gas 4. Bake for 25-30 mins or until golden and firm. Cool in the dish for 5-10 mins, then dust with the icing sugar. Cut into 6-8 squares and serve with double cream.
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