Chocolate croissant bread and butter pudding
Use up stale croissants to make an impressive chocolate bread and butter pudding laced with hazelnut chocolate spread and dark chocolate chunks. Past-their-best croissants are often on discount in supermarkets and this is a great way to make the most of them.
Ingredients
- 6 stale all-butter croissants
- 300²µ/10½´Ç³ú chocolate hazelnut spread
- 6 free-range eggs
- 200g/7oz caster sugar
- 2 tsp vanilla extract
- 750ml/1â…“ pint full-fat milk
- butter, for greasing
- 100²µ/3½´Ç³ú dark chocolate
- icing sugar, to dust
Method
Slice the croissants in half lengthways and spread the insides with a generous amount of hazelnut chocolate spread.
Whisk the eggs and sugar together in a large bowl until the sugar has dissolved. Add the vanilla extract and milk. Whisk until well combined.
Grease a deep baking tin or ovenproof dish with butter. Preheat the oven to 160C/150C Fan/Gas 3.
Cut the croissants up into chunks and arrange in an even layer in the dish so there are no big gaps.
Pour the egg mixture over the croissants a bit at a time, until no more can be absorbed (you might not need it all). Add the dark chocolate, sandwiching it between the croissants and filling in any small gaps. Dust the top with icing sugar.
Bake for 30 minutes or until risen and golden-brown. Serve hot.
