Instructions

1. Preheat the oven or air fryer to 180°C.
2. Slice the croissants into pieces about 1cm thick.
3. Finely chop or grate the white chocolate.
4. In a bowl, whisk together the cream, egg, vanilla extract and sugar.
5. Briefly dip some of the croissant slices into the custard mixture and arrange them in two ramekins or silicone baking dishes to cover the base.
6. Scatter over some of the strawberries and white chocolate.
7. Repeat the layers with more soaked croissant slices, followed by more strawberries and white chocolate.
8. Finish with a final layer of croissant slices and pour over any remaining custard mixture.
9. Bake for 10–15 minutes in the oven, or 12–15 minutes in the air fryer, until the custard has set and the top is lightly golden.
10. Leave to cool for a few minutes before serving, then sprinkle over any remaining white chocolate.
11. Serve warm with vanilla custard or a scoop of vanilla ice cream. Alternatively, chill the pudding and serve it with vanilla yoghurt or custard mixed with a little melted white chocolate.