Raspberry Croissant & Custard Pudding
Preparation time is 20minutes
Cook time is 35minutes
Total time is 55minutes
Serve is for 6 people
Difficulty level: 2 out of 4
9 Ingredients
Number of servings
6
- 2 cup milk
- 3/4 cup sugar
- 1/2teaspoons nutmeg
- 150grams frozen raspberries
- 10 mini croissants (1 packet)
- 2 large eggs
- 1/4 cup brown sugar
- 1/2 cup thickened cream, whipped (to serve)
- 60grams fresh raspberries (to serve)
Nutrition per serving
2870kJ / 687Cal
2870 Kilojoules or 687 Calories
33% of daily energy intake*
Protein
14.0grams
Fat
35.3grams
Carbs
76.7grams
Sugars
46.3grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Method
Step 1 of 3
Preheat oven to 180°C. Grease an 18cm-20cm ovenproof dish. Cut croissants into thick slices. Spread half of the croissant slices over the base of the dish and spread with half of the fruit. Sprinkle with half of the brown sugar. Add remaining sliced croissant and layer the remaining raspberries and sugar.
Step 2 of 3
In a mixing bowl, combine sugar, eggs and milk. Mix to a smooth consistency. Pour the custard mixture over the croissants and sprinkle with nutmeg. Place in the oven and cook for 30-35 mins or until set. Check after 25 mins.
Step 3 of 3
Serve topped whipped cream and fresh raspberries.
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