Strawberry and White Chocolate Croissant Pudding
If you have a few leftover croissants, this strawberry and white chocolate croissant pudding is a delicious way to give them a second life. Soft croissants are layered with fresh strawberries and white chocolate, then baked in a light vanilla custard until golden on top and soft in the middle.
It can be baked in either the oven or the air fryer and is just as enjoyable served warm as it is chilled. It’s a lovely dessert for family meals, summer entertaining or using up leftovers, and it can even be prepared a few hours or a day ahead.
For a lighter version, use a plant-based cream. Serve warm with vanilla custard or a scoop of vanilla ice cream, or enjoy it chilled with vanilla yoghurt or custard mixed with melted white chocolate.
Ingredients
Method
- Preheat the oven or air fryer to 180°C.
- Slice the croissants into pieces about 1cm thick.
- Finely chop or grate the white chocolate.
- In a bowl, whisk together the cream, egg, vanilla extract and sugar.
- 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.
- Scatter over some of the strawberries and white chocolate.
- Repeat the layers with more soaked croissant slices, followed by more strawberries and white chocolate.
- Finish with a final layer of croissant slices and pour over any remaining custard mixture.
- 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.
- Leave to cool for a few minutes before serving, then sprinkle over any remaining white chocolate.
- 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.