Hi,

I made this for the family on the weekend and it tasted great and was enjoyed by all (even the sugar eaters!) It is based on most traditional Bread and Butter Pudding recipes, adding croissants instead of bread makes a very decadent difference. It does use white bread, but find a high fibre, low sugar option and remember it's meant to be a special treat.

3-4 Croissants, check for added sugar (if unsure, you can use about 8 slices of buttered breas)

100g frozen raspberries

custard

2 eggs, lightly beaten

1 cup milk

1 cup (single or pouring) cream

2/3 cup dextrose

1 teaspoon vanilla extract

Preheat the oven to 160 degrees Celcius. Slice the croissants and divide the croissants  between 4 x 1 cup capacity greased ramekins, placing the raspberries between the layers of croissants. To make the custard, combine the eggs, milk, cream, dextrose and vanilla and whisk to combine. Pour over the bread and allow to stand for 5 minutes. Place the ramekins in a baking dish and fill enough hot water to come halfway up the sides of the ramekins. Bake for 35 minuts or until just set. Makes 4.