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Raspberry & White Chocolate Bread Pudding

Prep Time15 mins
Cook Time30 mins
Course: Dessert
Cuisine: British
Keyword: bread and butter pudding, bread pudding, custard, puddings, Raspberry, raspberry and white chocolate, white chocolate
Servings: 6 Puddings


  • 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!