RASPBERRY CROISSANT PUDDING

1 oz. butter,melted

8 oz. choco.chips

4 croissants

8 oz. fresh raspberries

4 T maple syrup

1   1/2 C  milk

2 large eggs, beaten

1 tsp. vanilla

freshly grated nutmeg, for sprinkling

Preheat oven to 425. Place baking tray in middle of oven. Brush 4 ramekins with butter. Chop croissants into bite size chunks, mix with rasp.& chips and divide between dishes.  Spoon 1 T syrup over contents of each dish. Heat milk until almost boiling than quickly beat in eggs and vanilla, pour over mixture, pressing down lightly, drizzle remaining butter, sprinkle nutmeg. Place on tray, bake 20 min. Serve hot.  Serves 4.

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