White Chocolate And Raspberry Bread Puddings

• 3 small croissants
• 3 oz white chocolate, chopped coarsely
• 1 cup fresh raspberries
• 1 1/4 cups milk
• 3/4 cup heavy cream
• 2 tbsp granulated sugar
• 1/2 tsp vanilla extract
• 3 None eggs
• None None Powdered sugar, to dust

1. Preheat the oven to 325u0b0F. Grease a 6-cup Texas muffin pan. Line each cup with 2 criss-crossed 8 x 2-inch strips of parchment paper.
2. Split each croissant in half lengthwise then tear each half into pieces. Roughly line each muffin cup with croissant pieces. Sprinkle with chocolate and berries.
3. Combine milk, cream, sugar and vanilla extract in a small saucepan. Bring to a boil. Whisk eggs in a large bowl. Gradually whisk in hot milk mixture. Pour custard into muffin cups.
4. Place pan in a large baking dish; add enough boiling water to come halfway up sides of pan.
5. Bake for about 35 mins or until puddings set. Remove pan from dish; let stand for 15 mins.
6. Using parchment paper strips, lift puddings onto serving plates. Serve dusted with a little powdered sugar.

croissants, white chocolate, fresh raspberries, milk, heavy cream, sugar, vanilla, eggs, powdered sugar

Taken from recipes-plus.com/api/v2.0/recipes/35931 (may not work)