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Cherry Ripe Croissant Bread Pudding

Ingredients
8 stale croissants
300ml (10 fl oz) cream
2 large eggs
2 tbsp caster sugar
100g (3½ oz) toasted coconut flakes
200g (7 oz) chocolate chips
300g (10½ oz) pitted cherries, fresh or frozen

Method
1. Tear the croissants into small pieces and place them into a large mixing bowl.
2. In a separate bowl, whisk together the cream, eggs, and caster sugar until smooth and combined.
3. Pour two-thirds of the cream mixture over the croissant pieces. Add three-quarters of the toasted coconut, two-thirds of the chocolate chips, and two-thirds of the pitted cherries. Mix thoroughly, ensuring the croissant pieces are evenly coated in the cream mixture.
4. Line a 24cm x 14cm (9½ in x 5½ in) loaf tin with parchment paper.
5. Add the remaining cherries, toasted coconut, and chocolate chips in layers to the tin.
6. Firmly press the croissant mixture into the tin, ensuring there are no gaps. Pour the remaining cream mixture evenly over the top. If it doesn’t all fit, let the mixture soak for 3–4 minutes before adding the rest.
7. Place the tin in a preheated oven at 180°C (fan-forced) / 160°C (conventional) / 350°F for 25–30 minutes, or until the top is a deep golden brown.
8. Remove from the oven and allow the pudding to cool slightly before turning it out of the tin. Slice and serve warm or at room temperature.

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