Ingredients
600g carton vanilla custard
½ cup milk
2 eggs
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
Method
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Lightly grease a 20cm x 32cm rectangular ovenproof dish (11-cup capacity).
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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.
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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.
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Cover with foil. Stand at room temperature for about 30 minutes to soak. Remove foil.
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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.
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Dust with sifted icing sugar. Top with berries. Serve with ice-cream.
