Omaha Organic Blueberries - Blueberry and White Chocolate Croissant Pudding

(This is a family favourite which Lorraine Jacobs kindly let me use. Its from her cookbook “Matakana” which is available in all good bookshops.)

Ingredients
4 croissants
4 tablespoons butter
200gms fresh or frozen blueberries
100gms white chocolate, chopped
6 free range eggs
3 tablespoons sugar
Pinch of ground cinnamon600mls whole milkIcing sugar for dustingCream and ice cream to service

Butter a large oven proof baking dish, Preheat the oven to 170 degrees c.

Slice the croissants thickly lengthwise (4-5 slices each croissant). Butter each slice on one side, then place them in the dish overlapping slightly.  Scatter the blueberries and chocolate evenly over the croissant slices.

In a bowl, beat the eggs well with the sugar and cinnamon, then add the milk and beat again.

Carefully pour the batter over the croissants. Press the croissants into the baking dish making sure the croissants absorb the batter. Bake for 30 minutes or until the pudding is golden and puffed on top. Sift with icing sugar and serve with cream and/or ice cream.