Turn croissants into a dessert.
Ingredients
"This is like a bread-and-butter pudding but – simply put – better," says TV chef Nadiya Hussain. "It’s made with an easy vanilla custard, which is baked around chunks of buttery croissant, laced with raspberries and white chocolate. It’s comforting, warm and really hits the spot."
Cook 45 minutes, prep 8 minutes
Serves 8
- 4 large croissants
- 3 medium eggs
- 300ml double cream
- 100ml whole milk
- 1tsp vanilla extract
- 3tbsp caster sugar
- 100g fresh raspberries
- 50g white chocolate, chopped
- Icing sugar, to dust
To serve:
- Clotted cream
Method
1. Preheat the oven to 160°C fan. Grease the inside of a 23cm cake tin.
2. Take a sheet of baking paper, large enough to cover the base and sides of the tin, scrunch it into a ball, then un-scrunch the paper, flatten it out, and fit it into the tin. Grease the inside of the paper.
3. Rip the croissants into small shreds and put them into the tin.
4. Put the eggs into a bowl and whisk until broken up. Add the double cream, whole milk, vanilla and caster sugar, and mix until really well combined.
5. Get a sieve, and strain the custard mix through the sieve, straight on to the croissants.
6. Put the fresh raspberries on top, sprinkle over the white chocolate, and bake for 35 minutes.
7. Remove from the oven and leave to cool, then chill in the fridge. Dust with icing sugar and serve cut into wedges, with clotted cream.
Nadiya's Quick Comforts by Nadiya Hussain is published in hardback by Penguin Michael Joseph. Photography by Chris Terry. Available now.
