Raspberry Croissant Puddings Slow Cooker Recipe

Bread pudding, but extra-fancy! These individual desserts are rich and satisfying, with delightful crunchy almond topping.

Prep Time
< 15 minutes
Cook Time
< 60 minutes
  • 4 large Croissants
  • ½ pound raspberries
  • 3 medium eggs
  • ¼ pound golden caster sugar
  • 10 fluid ounces whole milk
  • 10 fluid ounces double cream
  • zest of 1 orange
  • 1 teaspoon vanilla extract
  • 2 ounces flaked almonds
  • 1 tablespoon sugar
  1. NOTE: For this recipe we used six 8-ounce jam jars. You can of course use ramekin dishes if you prefer, if necessary, just alter the recipe quantities accordingly.
  2. Tear the croissants into pieces and place into the jars, alternating with the fresh raspberries. Push down a little and fill each jar ¾ full.
  3. In a bowl, whisk the eggs, adding the golden caster sugar, milk, cream, zest of orange and the vanilla extract. Whisk until fully combined.
  4. Pour some of the egg mixture into each jar, allowing this to settle before topping up. Pour enough egg mixture to just cover the contents. Set aside for 10 minutes.
  5. To make the sugared almonds, sprinkle the almonds into a frying pan and heat gently until they start to color slightly. Stir in the sugar and continue stirring as the sugar melts and the almonds are covered in sugary loveliness.
  6. Remove from the heat and tip onto some baking parchment paper to cool. Once cold they are lovely and crunchy.
  7. Pour 16 ounces of warm water into the base of your slow cooker and transfer the jars into the water.
  8. Place a clean dry towel over the top of the bowl, before closing the lid (this will stop any condensation drips from falling onto your puddings).
  9. Cook on HIGH for 1 hour, until the puddings are risen and set.
  10. Carefully remove the puddings from the bowl and serve warm with a scoop of vanilla ice cream, a dusting of icing sugar and a sprinkling of sugared almonds.
  11. Serve and enjoy!