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strawberry croissant pudding
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strawberry croissant pudding

Prep Time20 minutes
Cook Time1 hour 15 minutes
resting time1 hour
Servings: 8
Calories: 687kcal
Author: Lovoni
US Customary - Metric
  • 1 1/2 cups sliced strawberries
  • 6 croissants halved horizontally
  • 1/4 cup butter softened
  • 1 cup strawberry jam
  • 6 large eggs
  • 2 cups milk
  • 2 cups cream
  • 1/2 cup granulated sugar
  • 1 teaspoon vanilla
  • icing sugar
  • whipped cream fresh strawberries, warmed hazelnut spread, to serve
  • Grease a shallow 12-cup baking dish. Scatter the strawberries over the bottom of dish.
  • Spread cut side of each croissant half with butter then liberally with jam. Arrange, slightly overlapping in a single layer over strawberries.
  • Preheat oven to 350°F (180°C). Whisk eggs, milk, cream, sugar & vanilla together in a large bowl. Pour over the croissants; let stand for 15 minutes.
  • Place baking dish in a roasting pan & pour in enough very hot water to come halfway up side/sides of the baking dish. Bake for 1 1/4 hours or until the center is set when you wobble the pan slightly (the pudding will be jiggly even when cooked). Let stand for at least 1 hour before serving. The pudding can be stored, covered, in the fridge until the next day & is best served cold.
  • Dust the pudding with icing sugar just before serving. Serve with whipped cream, fresh strawberries & warmed hazelnut spread. Serves 6.

Nutrition

Calories: 687kcal | Carbohydrates: 68g | Protein: 12g | Fat: 41g | Saturated Fat: 25g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Trans Fat: 0.2g | Cholesterol: 241mg | Sodium: 310mg | Potassium: 321mg | Fiber: 2g | Sugar: 44g | Vitamin A: 1650IU | Vitamin C: 20mg | Calcium: 163mg | Iron: 2mg