White choc and raspberry croissant pudding

Impress your family with this deliciously gooey white choc and raspberry croissant pudding.

• 6 croissants
• 20g butter
• 1/4 cup (80g) raspberry jam
• 100g white chocolate, coarsely chopped
• 100g frozen raspberries
• 8 Coles Brand Australian Free Range Eggs, lightly whisked
• 1 1/2 cups (375ml) milk
• 3/4 cup (185ml) thickened cream
• 1/2 cup (110g) caster sugar

Energy 2030kJ	Fat saturated 16.00g
Fat Total 29.00g	Carbohydrate sugars g
Carbohydrate Total 42.00g	Dietary Fibre 2.00g
Protein 14.00g	Cholesterol mg
Sodium mg

All nutrition values are per serve.

1. Step 1

   Preheat oven to 160C. Lightly grease an 8-cup (2L) capacity ovenproof dish.

2. Step 2

   Use a small serrated knife to split each croissant in half. Cut each croissant half in half again crossways. Lightly spread the cut side of each croissant with a little butter. Spread the jam over the butter. Arrange the croissant, chocolate and raspberries in the prepared dish.

3. Step 3

   Whisk the egg, milk, cream and sugar in a large jug until well combined. Pour the egg mixture evenly over the croissant. Set aside for 15 mins to soak.

4. Step 4

   Place the dish into a larger roasting pan and pour enough boiling water into the pan to come halfway up the sides of the dish. Bake for 35-40 mins or until custard is just set. Set aside for 10 mins to cool slightly before serving.

Buying your croissants:
Plan to pick up your croissants from the bakery at Coles a day ahead so they dry out a little - this helps them absorb the custard and creates irresistible gooeyness in the pudding