You will need about 4 to 5 large passionfruit. For something different, try adding pecans before cooking pudding.
600g carton vanilla custard
½ cup milk
½ cup fresh passionfruit pulp
¾ cup lemon curd
6 x 70g all-butter croissants
Icing sugar mixture, fresh blueberries and vanilla ice-cream, to serve
Lightly grease a 20cm x 32cm rectangular ovenproof dish (11-cup capacity).
Whisk custard, milk and eggs in a large jug until combined. Stir in passionfruit and ½ cup of the curd. Pour half into prepared dish.
Cut each croissant in half. Spread cut-sides with remaining curd. Arrange, slightly overlapping, cut-side down over custard mixture. Pour remaining mixture around croissants.
Cover with foil. Stand at room temperature for about 30 minutes to soak. Remove foil.
Cook in a moderately slow oven (160C) for about 35 minutes, or until custard mixture is just set and top is golden and crisp. Remove. Stand pudding for 20 minutes.
Dust with sifted icing sugar. Top with berries. Serve with ice-cream.