Thursday 26 April 2018

Chocolate croissant bread-and-butter pudding

Rachel Allen

Serves six to eight

Preparation time: Five minutes

Cooking time: 45 minutes

You will need

125g/4½oz dark chocolate, broken into pieces, or dark chocolate drops

6 croissants (slightly stale is fine)

4 eggs

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/3½ pint pie dish


Preheat the oven to 180°C/350°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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