Raspberry and Custard Croissant Puddings
Photography 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:
127
In Dream Escape, we journey from Japan and Morocco to Italy, India and beyond, sharing recipes inspired by travel, heritage and comfort. We celebrate the champions of the Outstanding Food Producer Awards, explore the stories and recipes of chefs shaped by their cultural roots, and warm up with everything from West African soups and slow-braised lamb to porchetta, butter chicken and beef noodle soup. Alongside destination menus, Scandinavian sweets and cosy pub classics, Chrisanne Terblanche shares her favourite street-side dining spots in Bangkok, while Yvonne Lorkin explores red wine varietals. This issue, we invite you to slow down, turn the pages and escape through food.