Recipe for White Chocolate and Croissant Pudding, with peach jam and custard
6 large stale croissants, sliced thinly
¾ cup All Gold Peach Jam
½ cup dried peaches, diced
¾ cup white choc chips
60g butter, cubed
4 cups pouring vanilla custard (like Ultra Mel)
1 cup pouring cream
½ cup sugar
2 tsps vanilla essence
Preheat the oven to 180°C. Spray and Cook an oven dish or individual ramekins.
Spread the slices of croissants with peach jam and then layer in the oven dish attractively.
Sprinkle butter, dried peaches and white chocolate chips over the top of the pudding.
Whisk all the sauce ingredients together and pour all over the pudding. Allow to saturate and stand for 10 minutes before baking.
Bake for 20 to 30 minutes until light golden and crispy on the top and heated through. Allow to stand for 10 minutes before serving.
Serve with ice-cream or pouring cream if you need anything extra.
Chef’s tip: Make the dessert the night before(without baking) and put in the fridge. When you are ready for pudding, then bake in the oven. This will help you with the mad rush over Christmas.