Recipes>Berry Recipes
Nadiya Hussain’s Croissant Berry Pudding Slices
by Nadiya Hussain from Nadiya’s Quick Comforts
Easy
Serves 8
Total 53min
Prep 8min
Cook 45min
Nadiya Hussain takes inspiration from the comfort food classic, bread and butter pudding, to create an inspired version using croissants, berries and chunks of white chocolate baked into a rich vanilla custard. Serve as the perfect pudding after a roast or as a special breakfast.
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From the book
Nadiya’s Quick Comforts
Nadiya Hussain
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Introduction
This is like a bread-and-butter pudding but – simply put – better. 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.
Tags
Ingredients
| 4 large | croissants |
|---|---|
| 3 medium | eggs |
| 300ml | double cream |
| 100ml | whole milk |
| 1 tsp | vanilla extract |
| 3 tbsp | caster sugar |
| 100g | fresh raspberries |
| 50g | white chocolate, chopped |
| icing sugar, to dust | |
| To serve: | |
| clotted cream |
Essential kit
You will need: a 23cm cake tin.
Method
Preheat the oven to 160°C fan. Grease the inside of a 23cm cake tin.
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.
Rip the croissants into small shreds and put them into the tin.
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.
Get a sieve, and strain the custard mix through the sieve, straight on to the croissants.
Put the fresh raspberries on top, sprinkle over the white chocolate, and bake for 35 minutes.
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.
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Ingredients
Method
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