4 purchased croissants
11/2 cups small seedless red grapes
1 cup purchased vanilla custard
2 tbsp caster sugar
1/3 cup dessert wine
1 tsp vanilla extract
2 tbsp demerara sugar
1 Preheat oven to 180˚C. Grease 4 x 1¼ cup-capacity ovenproof dishes. Roughly chop croissants and place into prepared dishes with grapes. Whisk custard, eggs, sugar, wine and vanilla in a bowl. Pour mixture over croissants and stand for 30 minutes to allow croissants to absorb custard.
2 Sprinkle sugar over puddings. Place dishes in a large roasting pan and pour in enough boiling water to come halfway up the side of dishes. Bake for 25-30 minutes or until custard is set. Serve.