- 6 medium size croissants
- 1 jar Beerenberg Raspberry Jam
- 200g white chocolate chips
- 4 eggs, at room temperature
- 1 tsp vanilla paste
- ¼ cup caster sugar
- 300ml cream
- ½ cup milk
- 1 punnet fresh raspberries or 200g frozen raspberries
- Icing sugar, to dust
Preheat oven to 180°C. Grease a 25cm oven-proof dish.
Cut the croissants horizontally in half, spread with Raspberry Jam and stuff with some white chocolate chips. Repeat with all the croissants.
Tuck them tightly in a single layer into the baking dish.
Lightly whisk the eggs, vanilla, sugar, cream and milk together in a bowl or jug. Pour the mix over the croissants and allow to sit for 5 to 10 minutes to absorb. Gently press the croissants into the egg mixture.
Sprinkle the raspberries over the top and any white chocolate chips you may have left.
Cover with foil and bake for 20 minutes.
Remove the foil and continue to bake for a further 10 minutes. The centre of the custard should be just set.
Dust with icing sugar and serve warm.