White Chocolate And Raspberry Croissant Pudding

• 5 None croissants, thinly sliced
• 1/3 cup raspberry jam
• 4 oz white chocolate, coarsely chopped
• 1 cup raspberries
• None None FOR THE CUSTARD
• 1 1/2 cups heavy cream
• 1 1/2 cups milk
• 1/3 cup sugar
• 1 tsp vanilla extract
• 4 None eggs

1. Preheat the oven to 325u0b0F. Grease a shallow 2-quart baking dish.
2. For the custard, combine cream, milk, sugar and vanilla extract in a medium saucepan; bring to a boil. Whisk eggs in a large bowl. Gradually whisk in hot milk mixture.
3. Layer croissant slices, overlapping slightly, in prepared dish. Spoon jam over slices. Sprinkle with chocolate and berries. Pour custard over the top; let stand for 5 mins. Place dish in large roasting pan; add enough boiling water to come halfway up sides of dish.
4. Bake for about 1 hour, or until pudding sets. Remove pudding from pan; let stand for 5 mins before serving.

croissants, raspberry jam, white chocolate, raspberries, custard, heavy cream, milk, sugar, vanilla, eggs

Taken from recipes-plus.com/api/v2.0/recipes/35925 (may not work)