Recipes
Summer Fruit Baked Croissant Pudding
Summer Fruit Baked Croissant Pudding
This easy and indulgent twist on a classic bread & butter pudding is perfect for summer. Buttery croissants are layered with bursts of vibrant berry flavour from Honeyberry’s freeze-dried summer fruit mix. No need to juggle fresh strawberries, raspberries, and blueberries. It’s quick to make in the air fryer and even better served warm with ice cream or cream.
Ingredients
- 2 all-butter croissants
- 1 egg
- 150 ml whole milk
- 1 tsp vanilla extract
- 2-3 tbsp freeze dried summer fruit mix
- Icing sugar, for dusting (optional)
Instructions
- Tear the croissants into small chunks and layer them into a small oven-safe or air fryer-safe dish.
- In a bowl, whisk together the egg, milk, and vanilla extract. Stir in 1 tablespoon of the summer fruit mix.
- Pour the mixture evenly over the croissants, gently pressing down so they absorb the custard.
- Air fry at 160°C for 10–12 minutes, or bake in a conventional oven at 180°C for 20–25 minutes, until golden and just set.
- Dust with a little extra summer fruit mix and icing sugar, if using. Serve warm.