Servings: 6 Time: 30 minutes
Ingredients:
4 croissants
10g butter
¼ cup raspberry jam
80g frozen raspberry
80g white chocolate, chopped coarsely
¼ cup caster sugar
6 Eggs
¾ cup thickened cream
1 cup milk
Instructions:
1. Preheat oven to 180°C. Grease ovenproof dish lightly. Split croissants to half with serrated knife. Cut the half into another half in crossways. Spread butter lightly on each croissant. Spread jam over the butter, layer the croissant, raspberries and chocolate in prepared dish. Whisk sugar, milk and cream in a big jug till well mixed.
2. Transfer the egg mixture uniformly over the croissant. Allow to soak for 10 minutes. Place the baking dish in a bigger roasting pan and transfer enough boiling water into the pan to come halfway to the sides of dishes.
3. Bake for 20-25 minutes or till custard sets. Take out from the oven to cool.
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