These raspberry and white chocolate bread puddings are everything a pudding should be. Croissants baked with creamy vanilla custard. White chocolate with beautiful caramelised burnt edges and little fresh pops of raspberry to cut through everything. Sublime!
The whole pudding is very easy to put together. It’s not uncommon in my house for us to do away with the ramekins and chuck it all into a deep casserole dish, any excuse to add a bit more chocolate right?
It’s a dessert that makes an impression. About 10 years ago my brother had a friend from Uni, Liam, stay with us a night or two. Eleanor and I were living with my Mum & Dad after a couple of years travelling round the world on cruise ships. We cooked for everyone that evening and finished with the raspberry & white chocolate puddings for dessert.
Fast forward nearly a decade. It’s my brothers wedding and there are some of his friends I haven’t seen in a very long time, including Liam. Before I knew it, Liam had come up and introduced me as the guy who made that pudding one time that he always goes on about! To be remembered for this pudding! Makes me smile every time.
How do you make Raspberry & White Chocolate bread pudding?
Ah it’s just so easy. Make a loose custard with eggs, cream, milk and vanilla. Slice and cut your croissants into little triangles and arrange them to be like a little basket or a crown. Chuck your fruit and the white chocolate in and pour over your custard. Stick it in the oven for half hour and you’re done!
You can eat them hot or cold. Serve with cream or ice cream. Or both! Don’t need 6? Don’t worry! Make them any way and keep in the fridge for the next day. I won’t tell anyone!
So here’s the recipe. Enjoy!
Raspberry & White Chocolate Bread Pudding
- 100 g white chocolate, chopped into chunks
- 100 g Fresh Raspberries
- 2 eggs
- 1 tbsp golden caster sugar
- 1 tsp vanilla been paste
- 200 ml double cream
- 300 ml whole milk
- 4 croissants, sliced in half and then into 3 triangles (6 per croissant)
- Pre-heat your oven to 180°C
- In 6 ramekins place the croissant triangles and arrange with the points or tips of the triangles pointing upwards, almost like a crown.
- In the centre of the "crown" place your raspberries and your chopped white chocolate. Fill the gaps that you can with the chocolate. When finished, set to one side.
- In a pan, heat the milk, cream and vanilla bean paste on a medium heat, stirring. Do not let it boil. When it begins to simmer, remove from the heat and allow to cool.
- In a mixing bowl, whisk your eggs and caster sugar together. When combined, slowly pour the milk/cream mix into the eggs and sugar, whilst still whisking until fully combined.
- Using a sieve, transfer from the mixing bowl into a large jug or something that is easy to pour from. If your milk/cream was too hot, the sieve will capture any egg or other impurities that has cooked when making the custard.
- Place your ramekins in a deep side baking tray and fill with warm water until about halfway up the ramekins.
- Pour your custard over the ramekins. Pour a little, allow to absorb and then pour again until you run out.
- Bake in the middle of the oven for 30 minutes keeping an eye on the croissant tips to make sure they don't burn.
- When cooked, let it stand for 5 mins on a cooling tray.
- To remove from the ramekins, run a sharp knife around the edges (using a towel to hold the ramekins) or you can eat them from the ramekins. Serve with cream!