1-First Step: Prepare and Assemble Slice the croissants into long strips and roughly chop the chocolate. Layer half of the croissants in an ovenproof dish, top with half of the chocolate and raspberries, then cover with the remaining croissants and scatter the remaining chocolate and raspberries on top. This setup ensures even distribution of flavors and textures, setting the stage for a delicious soak.

2-Second and Third Steps: Make and Pour the Custard In a bowl, whisk together 1 large egg, 5 large egg yolks, 50g caster sugar, and 1 teaspoon vanilla extract. Warm 350ml double cream and 350ml full cream milk until steaming, then slowly whisk the warm mixture into the egg mixture to form the custard. Pour the custard over the croissants and let it soak for 15-30 minutes, allowing the bread to absorb the creamy goodness fully.

3-Fourth Step: Bake and Serve Bake in a preheated oven at 180°C (fan 160°C/Gas mark 4) for 25-30 minutes, or until golden and firm. Allow to cool for 5-10 minutes, dust with icing sugar, cut into squares, and serve with double cream or optional yogurt. For tips on serving, remember this pudding works great warm for breakfast or with cream after dinner, and it pairs well with yogurt for brunch.