Roasted raspberry croissant pudding

Sadie's Bubble of Yum
6 servings Prep: 10 mins, Cooking: 35 mins
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Whether you're a croissant lover or you're looking for an excuse to eat pudding for breakfast - this baked pudding is a must-try!

By Independent Contributor February 11 2022
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Ingredients (16)

For the raspberry croissant pudding
6 croissants — broken into chunks
4 eggs
1/2 cup light brown sugar
450 ml milk
450 ml cream
1/2 tsp vanilla paste
1 tsp vanilla extract
fresh nutmeg — grated, to taste
1/2 cup raspberries
Raspberry and vanilla crème anglaise
1/2 cup milk
1/2 cup cream
2 egg yolks
1/3 cup light brown sugar
1 tsp vanilla extract
1/2 tsp vanilla paste
1/2 cup raspberries
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Preheat the oven to 180°C and prepare a rectangular oven-safe dish by spraying a non-stick baking spray.

To make the croissant pudding, layer the croissant chunks in the dish, ensuring the base is covered.

In a bowl, whisk the eggs and sugar and set aside. In a saucepan, on medium heat, allow the milk, cream and vanilla, and raspberries to infuse and heat until just before boiling point. Press the raspberries with the whisk, allowing the juices to release and infuse.

Whisk the milk mixture into the eggs until thoroughly combined. Pour this custard evenly across the croissants and steep for 45 minutes at room temperature, allowing the custard to soak into the croissants.

Scatter fresh raspberries on top of the croissants and bake for 20 minutes covered with foil. Then remove the foil and bake uncovered for a further 15 minutes or until there is a slight jiggle in the center.

While the pudding is baking, prepare the crème anglaise by placing all the ingredients into a saucepan on medium heat, whisking, and allowing the raspberry juice to release. Remove from heat before it reaches boiling point.

Remove the pudding from the oven and allow it to cool for 10 minutes. Serve warm with a drizzle of Raspberry and Vanilla Crème Anglaise.

Reprinted with permission from Sadie’s Bubble of Yum, follow along on Instagram for more.

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