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.
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Issue #122
Our latest of dish is an absolute bumper issue, packed with over 70 recipes! We start by chatting with the MasterChef Australia judges and Kiwi contestant Ben Mcdonald before cooking up the very best of what’s in season. Then we make freezer meals easy and delicious with double-batch cooking. Next up we share some of our faves including Pretzel-crumbed Chicken Schnitty and French Onion Soup Mac and Cheese. Then we whip up warming curries, tempting dinners for two, epic sides like our Parmesan-crusted Roasted Potatoes, and crowd pleasers like our cover-star Miso French Onion Chicken. We finish up with irresistible sweet treats and a run-down of top Aussie shiraz!