Biscoff and Raspberry Croissant Pudding

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

Biscoff and Raspberry Croissant Pudding

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.

Course Dessert, pudding

Cuisine English

Prep Time 10

Cook Time 45

Servings

Calories 770kcal

Author Apply To Face Blog

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