Croissant Custard Pudding With Strawberries - cooking recipe

Ingredients

4 None croissants, halved
1/2 cup strawberry jam
3 oz white chocolate, finely chopped
2 1/2 cups milk
2 1/4 cups light cream, plus additional, for drizzling
1/2 cup granulated sugar
1 tsp vanilla extract
6 None eggs
9 oz strawberries, halved
1 tbsp orange-flavoured liqueur (such as Cointreau)
1 tbsp powdered sugar

Preparation

Grease bowl of a 4 1/2-quart slow cooker. Spread cut sides of croissants with jam. Sprinkle chocolate over croissant bottoms. Sandwich with croissant tops. Place in cooker.
For the custard, combine milk, cream, sugar and vanilla in a medium saucepan. Bring to a boil. Whisk eggs in large bowl. Gradually whisk in hot milk mixture. Pour custard over croissants. Let stand for 10 mins.
Cook, covered, on low, for 2 hours 45 mins, or until firm (do not lift the lid during the cooking process).
Meanwhile, for the macerated strawberries, combine strawberries, liqueur and powdered sugar in medium bowl. Let stand for 30 mins.
Remove bowl from cooker. Let pudding stand for 5 mins before serving. Serve with macerated strawberries and drizzle with a little cream.