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Bread & butter croissants with raspberry & chocolate
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Prep Time:
10 minutes
Cook Time:
25 minutes
Total Time:
35 minutes
Try a decadent chocolate and berry bread pudding for a delicious treat.
Ingredients:
  • 252.50 gm pouring cream
  • 40.00 gm caster sugar
  • 4.40 gm vanilla extract
  • 100g Toblerone milk chocolate, broken into pieces
  • 6 Mini Croissants
  • 16 frozen raspberries
  • Icing sugar, to dust, optional
Instructions:
  • Preheat the oven to 180C (160C fan forced) and prepare four 250ml (1 cup) ovenproof dishes by greasing them.
  • In a large jug, mix together cream, caster sugar, vanilla, and eggs. Cut each croissant in half horizontally and then in half crossways. Arrange croissants in dishes. Pour over the egg mixture and let sit for 10 minutes to soak. Top with chocolate and raspberries. Bake for 25 minutes until golden and set. Sprinkle with icing sugar before serving, if desired.

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