Ingredients
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8 Chocolate Croissants
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100 g softened Butter
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6 extra large Egg
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150 g Caster Sugar
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1 Vanilla Pod
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500 ml Milk
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100 g each frozen Raspberries
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100 g flaked Almonds
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100 ml Marmalade
Directions
Steps
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1
Done
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Preheat the oven to 180 °C. Grease a large ovenproof dish with butter. |
|
2
Done
|
To make the PuddingSlice each croissant in half and spread the butter onto one side of each piece. Be generous with the butter. Arrange the croissants in the prepared dish, overlapping the slices. |
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3
Done
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Whisk together the eggs, sugar and vanilla seeds until fluffy and light in colour. Whisk in the milk and cream. Pour the mixture over the croissants, scatter with raspberries, blueberries and flaked almonds, and set aside for 30 minutes. |
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4
Done
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Bake for 40 minutes, until the custard has set and the croissants are golden and crispy. Melt the marmalade and brush over the top of the dessert. Serve immediately. |
