• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar

Apply to Face Blog

Easy Comfort Food Recipes for Home Cooking and Baking

  • Home
  • Recipe Index
  • About
  • Contact
  • Privacy Policy
  • Work With Me
menu icon
go to homepage
subscribe
search icon
Homepage link
  • Recipe Index
  • - Christmas Recipes
  • - Sunday Lunches
  • - Light Bites
  • - Easy Main Meals
  • - Vegetarian Meals
  • - Slow Cooker Recipes
  • - Puddings and Desserts
  • - Cakes
  • - Biscuits and Cookies
  • - Bread
  • - Sweet Breads and Pastries
  • Work With Me
  • About
  • Contact
  • Privacy Policy
×

Home » Puddings and Desserts » Biscoff and Raspberry Croissant Pudding

Biscoff and Raspberry Croissant Pudding

Jump to Recipe Print Recipe

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

biscoff croissant pudding ingredients in bowls and jugs on a white work surface
  • 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.

ripped up croissants in a white dish on a white work surface

Scatter over the raspberries, white chocolate chunks and chocolate chips. Tumble them through the croissants so that they are not just left on top.

croissant pieces with raspberries and white chocolate chunks and chocolate chips in a white baking dish

In a saucepan add the milk, biscoff spread and custard.

milk, biscoff spread and custard in a saucepan on a white work surface.

Heat gently and stir /whisk it all together.

biscoff custard in a saucepan with a metal whisk resting on the side

Pour over the croissant mix.

biscooff custard croissant mix in a white baking dish

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.

blank

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.

Apple Crumble

Apple Crumble Pie

Jam Sponge

Strawberry Pavlova

Steamed Sticky Toffee Pudding

No Bake Caramel Cheesecake

biscoff croissant pudding in a large cream serving dish on a grey linen napkin

Biscoff and Raspberry Croissant Pudding

Apply To Face Blog
Biscoff and Raspberry Croissant Pudding is super easy and incredibly delicious. Biscoff, raspberries and chocolate come together to make an irresistible dessert that is sure to become a real family favourite.
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 10 mins
Cook Time 45 mins
Course Dessert, pudding
Cuisine English
Servings 6
Calories 770 kcal

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

Calories: 770kcal | Carbohydrates: 88g | Protein: 14g | Fat: 41g | Saturated Fat: 19g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 0.02g | Cholesterol: 92mg | Sodium: 378mg | Potassium: 351mg | Fiber: 5g | Sugar: 43g | Vitamin A: 759IU | Vitamin C: 9mg | Calcium: 198mg | Iron: 2mg

All nutritional information is approximate and intended only as a guide.

Keyword comfort food, croissant pudding, croissants, custard
Tried this recipe?Take a pic and tag @applytofaceblog on Instagram. I would so love to see them!
« Easy Thai Slow Cooker Peanut Chicken
Easy Slow Cooker Savoury Mince »

Reader Interactions

Follow Me On

Twitter, Facebook and Instagram. I'd love to connect with you.

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




Primary Sidebar

You Wanna Follow Me?

About Jenny

Jenny Portrait

Hi, I'm Jenny Walters. A mother of two and passionate filler of bellies with stress free, simple and delicious recipes that gladden the soul. I am at heart a home cook.

Copyright © 2023 Apply To Face Blog · All Rights Reserved