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Decadent Peach & Blueberry Croissant Pudding
- 6 large stale croissants, sliced thinly
- 1 cup fresh blueberries
- 1 Tin KOO peach, slices, drained
- 3/4c white choc chips
- 75g butter, cubed
Sauce:
- 4 cup pouring vanilla custard (like ultramel)
- 1 cup cream
- ½ c sugar
- 2 tsp vanilla essence
To serve:
- Extra KOO Peach slices
- Ice cream
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Preheat the oven to 180’C. Spray and Cook an oven dish or individual ramekins.
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Layer the sliced croissants in the oven dish attractively and top with drained peach slices, fresh blueberries and then scatter white chocolate over the top.
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Whisk all the sauce ingredients together and pour all over the pudding. Allow to saturate and stand for 10 minutes before baking.
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Dot the butter cubes over the top of the pudding.
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Bake for 20 to 30 minutes until light golden and crispy on the top and heated through.
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Serve with extra KOO Peaches and vanilla ice-cream.