White Chocolate and Raspberry Croissant Pudding

Step 2

Preheat oven to 160°C (140°C fan-forced).

Step 5

To make the custard, in a medium saucepan, combine cream, milk, sugar and extract; bring to the boil. Remove from heat.

Step 8

In a large bowl, whisk eggs constantly; gradually adding the hot milk mixture to egg mixture.

Step 11

Grease a shallow 2-litre (8-cup) ovenproof dish.

Step 14

Layer croissant slices, overlapping slightly, in dish; dollop spoonful's of jam over slices. Sprinkle with chocolate and berries.

Step 17

Pour custard over the top; stand for 5 minutes.

Step 20

Place dish in large ovenproof baking dish; add enough boiling water to come halfway up sides of dish.

Step 23

Bake for about 1 hour, or until pudding sets.

Step 26

Remove pudding from dish; stand for 5 minutes before serving.

Step 29

PER SERVE Energy 2075Kj • Protein 10.2g • Total Fat 32.4g • Saturated Fat 18.5g • Carbohydrates 40.6g • Sugars 30.3g • Sodium 197.9mg

Step 31

Dietary and nutritional info supplied by NZ Nutrition Foundation.