Croissant Pudding with Chocolate & Raspberries

I found some croissants at the back of my fridge that were going stale last night and turned them into a beautiful after-dinner treat, taking the idea from a traditional bread and butter pudding.  It is incredibly easy to make.  After soaking the croissants in a mixture of milk, cream, egg and sugar, they are baked in a moderately slow oven for 40 minutes or so with some chocolate buttons and raspberries thrown in.  That's all to it.  Sitting pretty on a bed of custard, the croissants have been given a new lease of life - before being devoured, of course. Sprinkle some icing sugar on top to make them look even more irresistible.  Serve with a dollop of whipped cream or natural yoghurt, if you like.  

Serves 6

INGREDIENTS

• 1 teaspoon butter or olive oil
• 4 croissants (about 170g / 6oz)
• 4 eggs
• 1 cup thickened cream
• ½ cup milk
• ¼ cup caster sugar
• 1 teaspoon vanilla bean paste or extract
• 1 cup fresh or frozen raspberries
• ¼ cup dark chocolate buttons
• 1 tablespoon icing sugar
• whipped cream or natural yoghurt, to serve

METHOD

1. Grease a medium-size casserole dish with butter or olive oil.
2. Cut each croissant horizontally in half, then crosswise in half again.  Transfer to prepared dish in a single layer.
3. In a large bowl, whist together eggs, sugar, cream, milk and vanilla until combined.  Pour mixture over croissants.  Stand for 10 minutes, pressing them down with a wooden spoon to submerge in the egg mixture.
4. Arrange chocolate buttons and raspberries on top.
5. Bake in a preheated 160°C/320°F oven for 40 minutes or until the custard is set.  Cool slightly.  Dust with icing sugar
6. Serve warm or at room temperature with whipped cream or natural yoghurt.  (Any leftover can be kept in the fridge and warmed up quickly in the microwave.)