Chocolate croissant bread-and-butter pudding
Published 06/11/2011 | 06:00
Serves six to eight
Preparation time: Five minutes
Cooking time: 45 minutes
You will need
125g/4Â½oz dark chocolate, broken into pieces, or dark chocolate drops
6 croissants (slightly stale is fine)
450ml/16fl oz single or regular cream
250ml/9fl oz milk
150g/5oz caster sugar, plus extra for sprinkling
1 tsp vanilla extract
Pinch of salt
2 litres/3Â½ pint pie dish
Preheat the oven to 180Â°C/350Â°F/Gas Mark 4. Scatter half the chocolate over the base of the pie dish.
Cut the croissants in half and lay them, cut-side down and slightly overlapping, in the dish, then scatter over the remaining chocolate.
In a bowl, whisk together the remaining ingredients and pour this mixture over the croissants.
Sprinkle with one tablespoon of sugar and allow to stand for five minutes before baking in the oven for about 45 minutes or until the custard is just set in the centre.
Remove from the oven and serve (if you dare!) with softly whipped cream.
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