Recipe

White chocolate and raspberry bread puddings

Years ago, when the cupboard was almost bare and sweet dishes were simple, your nana made pudding from stale bread and a few cupboard staples. These white chocolate and raspberry bread puddings show just how far we've come since those days.

Jun 30, 2011 2:00pm
  • 25 mins preparation
  • 1 hr cooking
  • Makes 6 Item
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Ingredients

White chocolate and raspberry bread puddings
  • 3 (150g) small croissants
  • 100 gram white chocolate, chopped coarsely
  • 1 cup (150g) fresh raspberries
  • 1 1/4 cup (310ml) milk
  • 3/4 cup (180ml) cream
  • 2 tablespoon caster sugar
  • 1/2 teaspoon vanilla extract
  • 3 eggs
  • sifted icing sugar, to serve

Method

White chocolate and raspberry bread puddings
  • 1
    Preheat oven to 160°C (140°C fan-forced).
  • 2
    Grease six-hole (¾-cup/180ml) texas muffin pan; line each pan hole with two criss-crossed 5cm x 20cm strips of baking paper.
  • 3
    Split each croissant in half lengthways, then tear each half into pieces. Roughly line each pan hole with croissant pieces. Sprinkle with chocolate and berries.
  • 4
    In a small saucepan, combine milk, cream, sugar and extract; bring to the boil.
  • 5
    在一个大碗里,搅拌鸡蛋;逐渐将何t milk mixture. Pour custard into pan holes.
  • 6
    Place pan in a large baking dish; add enough boiling water to come halfway up sides of pan.
  • 7
    Bake for about 35 minutes, or until puddings set.
  • 8
    Remove pan from dish; stand puddings for 15 minutes.
  • 9
    Using baking paper strips, lift puddings from pan holes onto serving plates.
  • 10
    Dust each pudding with icing sugar. Serve.

Notes

Not suitable to microwave. A variation on this pudding is a dark chocolate and fig bread pudding. Replace white chocolate with 100g coarsely chopped dark chocolate. Omit the raspberries and replace with 2 coarsely chopped fresh large figs.

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