4 large croissants
1¼ cups frozen raspberries
1 cup milk
1 cup cream
¼ teaspoon ground mixed spice
1 teaspoon vanilla extract
finely grated zest 1 orange
⅓ cup caster sugar
icing sugar for dusting
4 x 300ml ovenproof ramekins or baking dishes
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.