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Indulge yourself with this buttery and sweet croissant bread combo. With just one bite the juicy berry mixture oozes out. Perfectly paired with the buttery and flaky croissant bread it's the ultimate treat. Recipe by, Justine Schofield
Preheat the oven to 170°C.
Spread the butter and jam over each half of the croissants. Grease a 1L-capacity baking dish with butter. Arrange half the croissant pieces, cut side up into the dish, making sure it comes up the side and pressing down to compact. Whisk the egg yolks and the sugar in a bowl until pale and thick. Combine the cream, milk, vanilla, lemon zest and cinnamon in a saucepan and bring to the boil. Remove off the heat and slowly whisk into the egg mixture until incorporated.
Add half of the mixed berries and arrange the remaining croissant on top, then add the remaining berries. Little by little, pour over the custard, allowing the croissant to absorb the liquid. Let the pudding stand for 10-15 minutes, so the custard soaks into the croissant.
Sprinkle the demerara sugar over the pudding and bake for 30-40 minutes or until golden and set.
Serve with a dollop of cream or a scoop of vanilla ice cream.
4-5 croissants, cut in half horizontally
1 punnet Driscoll's raspberries
1 punnet Driscoll's blackberries
1 punnet Driscoll's strawberries, quartered
4 egg yolks
½ cup caster sugar
250ml thickened cream
1 tsp vanilla extract
1 lemon, zested
¼ tsp ground cinnamon
25g butter, softened
¼ cup raspberry jam
1 tbsp demerara sugar