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White Chocolate and Raspberry Croissant Pudding

White Chocolate and Raspberry Croissant Pudding

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30 mins + 75 mins
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Serves 8


  • 5 croissants, sliced thinly
  • 1/3 cup raspberry jam
  • 100g white chocolate, chopped coarsely
  • 1 cup raspberries, fresh or frozen


  • 1 1/2 cup cream
  • 1 1/4 cup milk
  • 1/3 cup caster sugar
  • 1 tsp vanilla extract
  • 4 eggs


1. Preheat oven to 160°C (140°C fan-forced).

2. To make the custard: In a medium saucepan, combine cream, milk, sugar and extract; bring to the boil.

3. In a large bowl, whisk eggs, whisking constantly; gradually add hot milk mixture to egg mixture.

4. Grease a shallow 2-litre (8-cup) ovenproof dish.

5. Layer croissant slices, overlapping slightly, in dish; dollop spoonfuls of jam over slices. Sprinkle with chocolate and berries.

6. Pour custard over the top; stand for 5 minutes.

7. Place dish in large overproof baking dish; add enough boiling water to come halfway up sides of dish.

8. Bake for about 1 hour, or until pudding sets.

9. Remove pudding from dish; stand for 5 minutes before serving.


Qty Price
Countdown Croissants $7.80 ea was $8.50
$7.80 ea was $8.50
Countdown Raspberry Jam $2.60 ea
$2.60 ea
Countdown Chocolate Block White Choc
arrow icon exclamation icon Out of stock Out of stock
Fresh Produce Raspberries $5.00 ea
$5.00 ea
Countdown Cream $3.69 ea
$3.69 ea
Countdown Milk Standard $2.35 ea
$2.35 ea
Countdown Caster Sugar $1.40 ea
$1.40 ea
Hansells Essence Vanilla Extract With Seeds $6.99 ea
$6.99 ea
Countdown Eggs Dozen Free Range Size 7
arrow icon exclamation icon Out of stock Out of stock