Decadent Peach & Blueberry Croissant Pudding


  • 6 large stale croissants, sliced thinly
  • 1 cup fresh blueberries
  • 1 tin KOO peach, slices, drained
  • ¾ c white choc chips
  • 75 g butter, cubed
  • Sauce:
  • 4 cups pouring vanilla custard (like ultramel)
  • 1 cup cream
  • ½ c sugar
  • 2 tsp vanilla essence
  • To serve:
  • Extra KOO Peach slices
  • Ice cream


Preheat the oven to 180’C. Spray and Cook an oven dish or individual ramekins.

Layer the sliced croissants in the oven dish attractively and top with drained peach slices, fresh blueberries and then scatter white chocolate over the top.

Whisk all the sauce ingredients together and pour all over the pudding. Allow to saturate and stand for 10 minutes before baking.

Dot the butter cubes over the top of the pudding.

Bake for 20 to 30 minutes until light golden and crispy on the top and heated through.

Serve with extra KOO Peaches and vanilla ice-cream.


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