Berry Croissant Pudding

Updated: 9 April 2014 | Author: Bulla Dairy Foods

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.

 

Berry Croissant Pudding

Ingredients (serves 4-6)

  • 600ml Bulla Cooking Cream
  • 50g castor sugar
  • 3 eggs
  • ½ tsp cinnamon
  • ½ tsp Nutmeg
  • 4 small croissants
  • 100g fresh raspberries
  • Icing sugar, to serve

 

Raspberries maybe replaced with apricots, blueberries, apple or even chocolate.

*Cooking time may vary depending upon cup size.

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