Berry Croissant Pudding

Updated: 21 June 2012 | Author: Bulla Dairy Foods

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A sweet little winter warmer

Method (cooking time 35 mins*)

1. Pre-heat over to 170c
2. Whisk together the Bulla Cooking Cream, castor sugar, eggs, cinnamon and nutmeg until well combined.
3. Slice croissants into small slices and place 3-4 small pieces into each serving cup (6).
4. Divide the raspberries evenly between the cups arranging a few on the top.
5. Pour the cream mixture over the croissants slowly allowing the cream to soak into the croissants.
6. Place the cups into a baking dish filled with a little water and bake in the pre-heated oven 170c for 25 mins until golden and set.
7. Serve warm dusted with icing sugar.