Bread & butter croissants with raspberry & chocolate

• portions: 4 servings
• temps actif: 10 minutes
• temps total: 35 minutes

Ingrédients

250 mL pouring cream

2 tbsp caster sugar

1 tsp vanilla extract

100g Toblerone milk chocolate, broken into pieces

6 Mini Croissants

2 eggs

16 frozen raspberries

Icing sugar, to dust, optional

Instructions

Preheat oven to 180C/160C fan forced. Grease four 250ml (1 cup) ovenproof dishes.

Whisk the cream, caster sugar, vanilla and eggs in a large jug. Cut each croissant in half horizontally and then in half crossways. Place the croissants in the prepared dishes. Pour over the egg mixture and set aside for 10 minutes to soak. Place the chocolate and raspberries on top of and between the slices of croissant. Bake for 25 minutes or until golden and set. Dust with icing sugar, if desired.

Nutrition

• Calories: 138.70
• Lipides Totaux: 39.0 g
• Lipides Saturés: 22.8 g
• Cholestérol: 158.9 mg
• Sodium: 237.5 mg
• Glucides Totaux: 49.1 g
• Sucres Totaux: 28.0 g
• Protéines: 9.5 g