Chocolate Bread and Butter Pudding
Chocolate Bread and Butter Pudding
Ingredients
6 stale all-butter croissants
300g hazelnut chocolate spread
6 eggs
750ml whole milk
2 tsp Vanilla Extract
200g caster sugar
100g of dark chocolate
Icing sugar to dust
Method
Slice 6 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 in the vanilla extract and milk
Whisk until well combined
Grease a deep baking tin or ovenproof dish
Chop the croissants up into chunks and arrange in the dish so there are no gaps
Pour the egg mixture over the croissants a bit at a time, until no more can be absorbed
Add the dark chocolate, sandwiching it between the croissants and filling in any gaps
Dust the top with icing sugar
Place in a preheated oven at 160 degrees for 30 minutes or until risen and golden
Serve
