Ingredients
2 eggs
1 cup milk
(250ml)
¾ cup cream
(180ml)
2 tbsp caster sugar
½ tsp vanilla essence
butter
for greasing
8 mini croissants
1 cup frozen raspberries
Allergy Advice
Contains Dairy
Contains Eggs
Contains Gluten
Equipment
- 1 whisk
- 1 jug
- 1 ramekins
- 1 baking tray
- 1 baking paper
Instructions
- Preheat oven to 190°C (170°C fan-forced).
- Whisk together eggs, milk, cream, sugar and vanilla. Place mixture into a jug.
- Grease 6, three-quarter cup ramekins with butter. Cut croissants roughly into 1.5cm cubes and place into ramekins, layering with raspberries as you go.
- Pour custard mixture into ramekins, ensuring all of the croissant pieces become soaked in the liquid. Place the ramekins onto a tray lined with baking paper and bake for 20-25 minutes until golden.
- Dust with icing sugar and serve with good quality vanilla ice cream.
Notes
Tip
Day-old croissants are best for the this recipe.
Variation
You could use a couple of large croissants instead.
Storage
You could bake these ahead of time and reheat them prior to serving.
