Raspberry and Custard Croissant Puddings
Photography by Aaron McLean.
I’ve made hundreds of bread and butter puddings over the years and I never tire of them! The tart raspberries mingle with the orange zest and spices to make another delicious version.
INGREDIENTS
4 large croissants
1¼ cups frozen raspberries
3 eggs
1 cup milk
1 cup cream
¼ teaspoon ground mixed spice
1 teaspoon vanilla extract
finely grated zest 1 orange
⅓ cup caster sugar
To serve
icing sugar for dusting
4 x 300ml ovenproof ramekins or baking dishes
METHOD
Preheat the oven to 160°C.
Rip the croissants into large pieces and place loosely in the ramekins with the raspberries.
Whisk all the remaining ingredients in a bowl.
Put the ramekins on a lipped baking tray. Pour ⅔ cup of the custard over the croissants in each ramekin then spoon over any that remains in the bowl. Leave to soak for 15 minutes.
Bake for about 25 minutes or until puffed and golden and the centres are set.
To serve: Dust with icing sugar to serve.
Cook’s tip: Raspberries and coconut go well together so for a quick accompaniment, stir ½ cup thick coconut cream with ¼ cup thick plain yoghurt.
Keep up to date with
dish weekly recipes,
food news, and events.
Related Content
latest issue:
Issue #118
The most highly anticipated issue of dish for the year is HERE! Christmas just wouldn’t be complete without our annual festive magazine, a collector’s edition jam-packed with feasting fare. For 2024 we have compiled a selection of our favourite classics, with all the traditional dishes you know and love, with ham, salmon, beef and turkey galore. But this year, we’ve dialed the fun up a notch with loads more to delight – a long Italian Christmas lunch, festive Mexican-inspired fiesta and celebration ‘barbecue-style’. With options for vegetarians and a sensational selection of sides, there’s also show-stopping desserts to finish with flair. The Christmas issue of dish is ON SALE NOW!