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Spiced Cherry & Dark Chocolate Croissant & Butter Puddings by Gretchen Lowe


8 stale croissants

300g pitted cherries, fresh or thawed & drained

1/8 tsp freshly ground nutmeg

90 ml double cream

2/3 cup caster sugar

350g dark chocolate pce/chips

100g softened butter

1 tsp each of ground cinnamon & ground ginger

350 ml whole milk

1 tsp vanilla extract

2 tbsp caster sugar for cherries

4 eggs



makes 24


Pre-heat the oven to 180°C

In a bowl, mix cherries, cinnamon, ginger, nutmeg & 2 tbsp caster sugar.

Cut the croissants in half, butter each side then cut each half into 1 inch cubes.

Line 24 muffin tins with cupcake cases or baking paper.

Next arrange one layer of buttered croissants over the base of the muffin tins buttered side down, sprinkle with chocolate & 3⁄4 of the spiced cherries; then cover with another layer of the croissant slices.

Next, measure out the milk & add the cream.

Stir in the caster sugar & vanilla extract, then whisk the eggs, first on their own in a small basin & then into the milk mixture.

Pour the custard mix over each of the puddings & top with remaining cherries & chocolate chips.

Bake in the oven for 30 minutes.

Sprinkle with icing sugar right before serving

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