White Chocolate And Raspberry Croissant Pudding - cooking recipe

Ingredients

5 None croissants, thinly sliced
1/3 cup raspberry jam
4 oz white chocolate, coarsely chopped
1 cup raspberries
None None FOR THE CUSTARD
1 1/2 cups heavy cream
1 1/2 cups milk
1/3 cup sugar
1 tsp vanilla extract
4 None eggs

Preparation

Preheat the oven to 325\u00b0F. Grease a shallow 2-quart baking dish.
For the custard, combine cream, milk, sugar and vanilla extract in a medium saucepan; bring to a boil. Whisk eggs in a large bowl. Gradually whisk in hot milk mixture.
Layer croissant slices, overlapping slightly, in prepared dish. Spoon jam over slices. Sprinkle with chocolate and berries. Pour custard over the top; let stand for 5 mins. Place dish in large roasting pan; add enough boiling water to come halfway up sides of dish.
Bake for about 1 hour, or until pudding sets. Remove pudding from pan; let stand for 5 mins before serving.