Raspberry And Croissant Bread And Butter Pudding

Buttery golden croissants and tangy berries give you a winter pud like no other!

The ingredient of Raspberry And Croissant Bread And Butter Pudding

• 4 thick slices raisin bread crusts removed
• 40g butter melted
• 2 3 cup raspberry jam
• 8 medium croissants split
• 11 3 cups pauls double thick french vanilla custard plus extra to serve
• 3 4 cup thickened cream
• 1 2 cup frozen raspberries partially thawed

The Instruction of raspberry and croissant bread and butter pudding

• preheat oven to 180c 160c fan forced
• brush both sides of bread with butter cut each slice into 4 squares spread jam over cut sides of croissants
• combine custard and cream in a jug pour 1 2 over base of a 4cm deep 16cm x 22 5cm metal baking pan arrange 2 3 of bread in pan pushing into custard place croissant bases jam side up in pan pushing into custard sprinkle with 1 2 the raspberries drizzle with 3 4 of remaining custard mixture
• top with remaining bread then croissant halves jam side down pushing into custard spoon remaining custard into any gaps sprinkle with remaining raspberries
• place pan in a deep roasting pan fill with boiling water to halfway up side of baking pan carefully transfer to oven bake for 1 hour or until centre of pudding is just firm to touch remove from oven stand for 5 minutes remove from water stand for 10 minutes serve with extra custard

Nutritions of Raspberry And Croissant Bread And Butter Pudding

calories: 490 189 calories
calories: 25 4 grams fat
calories: 16 6 grams saturated fat
calories: 55 4 grams carbohydrates
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calories: 8 5 grams protein
calories: 46 milligrams cholesterol
calories: 273 milligrams sodium
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