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Chocolate Croissant Bread and Butter Pudding


Ever wondered what to do with leftover croissants, this pudding is a wonderful way to turn them into something delicious


6 croissants- 1-2 days old are fine, the drier the better 175g dark chocolate drops 200g caster sugar 1 vanilla pod or teaspoon of vanilla extract 4 large free-range eggs 400ml double cream 100ml whole milk 50g flaked almonds


Method Line a 23cm round spring loaded tin with greaseproof paper – use one large piece (as it needs to hold the liquid) allowing it to fall over the sides. Slice the croissants longways through the centre and layer into the tin sprinkling the chocolate drop over each one. If using a vanilla pod, slice down the middle and scrape out the small black seeds. To make the custard add the milk, cream, and vanilla to a pan and warm gently. Add the eggs and sugar to a heatproof bowl and whisk together.


Once the custard milk is warm but not boiling, slowly pour it


into the egg mixture whisking as you pour to combine- the mix should get a little thicker. Pre heat the oven to 180°c Once mixed, pour the custard over the croissants. Leave to soak for 30 minutes then sprinkle the almonds over the top and bake in oven for 35-40 mins until golden. Once ready leave to cool slightly as it will need to firm up.


This is great warm with ice cream but equally good cold with cream. You can also use pain au chocolate instead of croissants for an extra chocolatey version.


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