Biscoff and Raspberry Croissant Pudding is just the most delicious dessert and so easy to make it's practically an assembly job. Croissants baked in a biscoff custard with pockets of raspberries and chocolate chunks. Quite frankly it's a squeal from me Bob.
I've been dreaming this beauty up for about 2 years, getting it wrong most times until now. My life was complete at first bite...well almost.
It is drop dead gorgeous and you can add or take out whatever suits you.
My son would much prefer me to leave out the raspberries but I can't bear to yet. I just adore them in there, maybe next time if he does the washing up.
Reasons To Make This Pudding!
- it's off the scale seriously delicious
- it's biscoff brilliant
- only a handful of ingredients
- so simple it's practically an assembly job
- you can make it hours ahead and then bake
- leftovers reheat really well in the microwave
Biscoff & Raspberry Croissant Pudding Recipe
This recipe takes five minutes to throw together and bakes in 45 minutes. However you can make it ahead and bake at your leisure.
I use a dish that is 7" x 10" and 5" deep.
*Scroll down to the bottom of this post for a full printable recipe card*
Ingredients
- 8 croissants
- 200 grams (7oz) frozen raspberries or fresh
- 100 grams (3.5 oz) baking white chocolate chunks
- 75 grams (2.65 oz) chocolate chips
- 400 grams (14.1 oz) custard - shop bought or homemade
- 100 mls milk
- 200 grams (7oz) biscoff spread smooth
Method
Preheat the oven to 170 C/325 F/Gas Mark 4
Tear the croissants up into 4 pieces roughly each croissant.
Scatter over the raspberries, white chocolate chunks and chocolate chips. Tumble them through the croissants so that they are not just left on top.
In a saucepan add the milk, biscoff spread and custard.
Heat gently and stir /whisk it all together.
Pour over the croissant mix.
Gently turn the biscoff custard through the croissant mix. I like to scatter a few extra raspberries over the top for kerb appeal.
Bake for 45 minutes until solid, golden crispy on top and baked in the middle.
She's not a looker particularly so you can dust with icing sugar on top if you're feeling glamorous and serve with cream or ice cream.
But even on it's own it really works just as it is. Super and deliciously gorgeous.
Top Tips
- make sure your dish is at least 5" deep.
- mix up the chocolate combo to suit. Just milk chocolate chips is a good combo
- blackberries would work here too.
- if the top starts to burn then carefully slide a piece of baking paper over the top in the oven.
- reheat leftovers in the microwave
- store leftovers covered in the fridge
- Freeze in a stout container for up to 2 months. Thaw thoroughly and reheat in the microwave.
If you're loving this pudding recipe than you may wanna take a look at these.
Biscoff and Raspberry Croissant Pudding
Ingredients
- 8 croissants
- 200 grams frozen raspberries
- 100 grams baking white chocolate chunks
- 75 grams milk chocolate chips
- 400 grams custard tin
- 100 mls milk
- 200 grams biscoff spread smooth
Instructions
- Preheat the oven to 170 C/325 F/Gas Mark 4
- Tear the croissants up into 4 pieces roughly each croissant.
- Scatter over the raspberries, white chocolate chunks and chocolate chips. Tumble them through the croissants so that they are not just left on top.
- In a saucepan add the milk, biscoff spread and custard.
- Heat gently and stir /whisk it all together.
- Pour over the croissant mix.
- Gently mix it through. I like to scatter a few extra raspberries on top for kerb appeal.
- Bake for 45 minutes until solid golden and baked in the middle.
- Lightly sprinkle with icing sugar.
Notes
- make sure your dish is at least 5" deep.
- mix up the chocolate combo to suit. Just milk chocolate chips is a good combo
- blackberries would work here too.
- if the top starts to burn then carefully slide a piece of baking paper over the top in the oven.
- reheat leftovers in the microwave
- store leftovers covered in the fridge
- Freeze in a stout container for up to 2 months. Thaw thoroughly and reheat in the microwave.
Nutrition
All nutritional information is approximate and intended only as a guide.
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