White Chocolate and Raspberry Bread & Butter Pudding

Serves 4-6

Time 1 hour 30 minutes plus resting

Ingredients

4-5 day-old croissants

1 jar (380g) raspberry jam

100g butter, unsalted

4 whole eggs

150g caster sugar

2 tsp vanilla bean paste

180g white chocolate, melted, cooled, plus extra chopped to serve

1 punnet raspberries, to serve

550ml cream

300ml coconut cream

80ml maple syrup

Method

Halve croissants lengthways so you have slightly triangular pieces then cut in half horizontally (don’t cut all the way through) and spread with butter and 1 tablespoon jam.

Place the eggs, sugar and vanilla in a bowl and whisk to combine, then whisk in melted chocolate. Whisk in cream and coconut cream. 

Arrange croissants in a 1.5L baking dish and pour over the cream mixture. Set aside to soak overnight. This makes such a difference when cooking it. If you are in a rush then leave for at least an hour. 

Preheat oven to 160°C. Place the pudding dish on a baking tray and bake for 1 hour, then cover with foil and bake for a further 15 minutes or until the centre is set. 

Rest for 30 minutes before serving. When ready to serve, brush with maple syrup and scatter with extra white chocolate and fresh raspberries.