Chocolate and Raspberry Croissant Pudding

:15 Prep / :45 Cook / Serves 


• 4 croissants
• 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
• icing sugar, to dust


Step 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.

Step 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.

Step 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.

Recipe by Women’s Weekly Food