Berrie Croissant Pudding

by Shell

Ingredients (serves 4-6)

  • cream or ice-cream, to serve
  • 1 cup cream
  • 1 cup milk
  • 150g of your favorite  berries
  • 1 teaspoon vanilla extract
  • 1/4 cup brown sugar, lightly packed
  • 2 eggs
  • 2/3 cup caster sugar
  • 250g block PHILADELPHIA Cream Cheese, softened
  • 3 or 4 large croissants, cut lengthwise into thick slices


      1. Arrange the croissant slices in a single overlapping layer in the base of greased 6 cup (1.5L) capacity oven-proof baking dish. Sprinkle with blueberries.
      2. Beat the Philly* and sugar until smooth. Stir in combined cream, milk, eggs and vanilla until well mixed. Pour over the croissants and stand for 30 minutes.
      3. Sprinkle the pudding with brown sugar, and bake at 180°C in a waterbath for 40 minutes, or until set and golden. Serve hot with cream or ice-cream.

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