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RASPBERRY & CUSTARD CROISSANT PUDDINGS

Enjoy a twist on classic bread pudding with these Raspberry & Custard Croissant Puddings! Buttery croissants soak in a rich custard spiced with vanilla and orange zest. Bright bursts of raspberry and a sprinkle of sugared almonds make this warm, comforting dessert something special.
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Print Recipe
Prep Time 10 minutes
Cook Time 35 minutes
Soaking Time 15 minutes
Total Time 1 hour
Course Dessert
Servings 6 Ramekins
Calories 703 kcal

Ingredients
  

For the sugared sliced almonds

  • 1 cup sliced almonds
  • 2 Tbsp sugar
  • 1 pinch cinnamon, if desired
  • 1 pinch salt

For the puddings

  • 6 croissants
  • 2 cups frozen or fresh raspberries
  • 4 large eggs
  • 1.5 cups milk
  • 1.5 cups heavy cream
  • 1 tsp ground mixed spice
  • 1 tsp pure vanilla extract
  • Zest of 1-2 oranges, to taste, finely grated
  • ½ cup caster sugar (superfine)

Instructions
 

For the sugared sliced almonds: 

  • Place almond slices in a pan over medium-high heat. Keep shaking the pan while the nuts get heated through and start to toast lightly. Sprinkle sugar over the nuts and keep stirring them gently with a wooden spoon. Get the sugar distributed fairly quickly as it will soon start to melt and get sticky. As the sugar caramelizes it will coat the nuts as they continue toasting. Sprinkle in a light dusting of cinnamon if desired and add a pinch of salt to round out the flavors. When the nuts are starting to turn golden brown cut off the heat but continue gently stirring while they cool. They will finish toasting as they cool.

For the puddings: 

  • Preheat the oven to 160°C (320°F).
  • Rip the croissants into pieces and place loosely in the ramekins with the raspberries placed between and on top of the pieces of croissant* (see note below).
  • Whisk all the remaining ingredients in a bowl.
  • Put the ramekins on a lipped baking tray. Pour about a 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 25-35 minutes (mine took about 45 minutes) or until puffed up and golden and the centres are just set, but still quite moist.
  • Serve with a sprinkling of the sugared almonds, a dusting of icing sugar and a little pouring cream.

Notes

Note: *Just be aware that some of the raspberries on top of the pudding might discolour a little during baking. I suggest that you layer the raspberries throughout the pudding and put as few as possible right on top. Then, once the puddings are baked and are still hot from the oven, add fresh raspberries on top.

Nutrition

Calories: 703kcalCarbohydrates: 60gProtein: 16gFat: 46gSaturated Fat: 23gPolyunsaturated Fat: 4gMonounsaturated Fat: 15gTrans Fat: 0.02gCholesterol: 222mgSodium: 307mgPotassium: 430mgFiber: 6gSugar: 34gVitamin A: 1569IUVitamin C: 11mgCalcium: 204mgIron: 3mg
Keyword Custard Croissant, Pudding, Raspberry Custard Croissant Puddings, Raspberry Pudding
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