Go Back Email Link

Chocolate and Raspberry Croissant Pudding

Share on Facebook


  • 100 g 1 bar 70% chocolate, chopped into rough chunks plus 1 tbsp finely grated
  • 4 croissants
  • 120 g fresh or frozen raspberries
  • 2 cups half and half or whipping cream
  • 100 g 1 bar milk chocolate, chopped
  • 3 large eggs, beaten


  • Preheat oven to 350ºF.
  • Grease a 2 litre ovenproof dish and dust with grated chocolate.
  • Tear croissants into chunks and place in the dish. Sprinkle over the raspberries and chunks of dark chocolate. Set the dish aside while you prepare the custard mixture.
  • In a small saucepan bring the cream up to boiling point. Remove from the heat and gently stir in the milk chocolate until melted. Add the eggs and quickly mix in until well combined. Pour the mixture over the croissants and raspberries. Push the croissants down into the custard so that they soak up a little of the liquid.
  • Bake in the preheated oven for 20 minutes or until the custard is just set. Serve warm with ice cream or whipped cream on the side.