Jammy Croissant Bake

Rating: Easy


  • Croissants x 8-10 
  • Unsalted Butter x 20g 
  • Raspberries x 300g 
  • Icing Sugar (Dusting)
  • Additional Custard (Serving)
  • Raspberry & Violet Gin Jam 


  • Eggs x 6
  • Milk x 500ml 
  • Double Cream x 500ml 
  • Caster Sugar x 150g 
  • Fine Sea Salt. x 1/2 Teaspoon 
  • Vanilla Pod x 1 


Use the soft butter to coat the sides and base of a large pudding pan (around 20cm x 30cm and 7cm deep). Slice the croissants in half and stand them on their flat edge with their tales pointed up. This recipe works best if the croissants are 1-2 days old.

For the Runny Custard Mix:

Beat the eggs in a large bowl. Combine the milk, cream, caster sugar and salt in a medium pan over a medium heat. Dissect the vanilla pod lengthways and scrape out the seeds. Add both the seeds and pod to the mix and gently bring to the boil.


Remove from the heat and gently pour onto the beaten eggs in a slow and steady stream. Begin with a small amount at first and whisk continually so as not to curdle the eggs. Once all the hot cream has been added and you have a runny custard, remove the vanilla pod and spoon over the croissants in several batches. Each time the croissants will push up so be sure to push them back down so they soak as much as the custard as possible. The tops of the croissants should still be exposed with around 3-4 cm of runny custard in the pudding pan. Leave to soak for an hour before baking.

With any excess runny custard you have left over, place in a clean pan over a low heat and stir gently for 10 minutes to thicken and set aside to serve later.


Add a generous amount of Raspberry & Violet Gin Jam to fill the spaces between the croissants and sprinkle the pudding with raspberries. Preheat the oven to 170 ºC and bake for 45 minutes. The finished bake should be golden brown, springy and with no liquid custard left. Dust with icing sugar and serve with the extra custard or additional pre bought custard. 

Recipe & Styling: @RobtheSnack
Photography: @ManonHouston