Method
- Preheat oven to 180C. Lightly grease a shallow baking dish with butter.
- Spread the torn croissants with jam and arrange in the dish. Sprinkle with white chocolate and custard.
- Bake until the top is golden and the custard heated through, 20 minutes. Cool for 5 minutes before serving.
Ingredients
4 croissants, coarsely torn
4 tablespoons strawberry jam
120g white chocolate, coarsely chopped
500g premium custard
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