Chocolate Croissant Pudding

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READY IN: 1hr 5mins
Recipe by Terese


Ingredients Nutrition

  • 4 plain croissants, torn into pieces
  • 100 g dark chocolate, chopped into pieces
  • 4 eggs
  • 13 cup caster sugar
  • 1 cup milk
  • 1 cup cream
  • 12 teaspoon grated orange rind
  • 13 cup orange juice
  • 2 tablespoons coarsely chopped hazelnuts


  1. Preheat the oven to moderate 180oC/350oF. Grease the base and side of a 20cm deep-sided cake tin and line the bottom of the tin with baking paper.
  2. Place the croissant pieces in the tin, then scatter evenly the chocolate.
  3. Beat the eggs and sugar together until pale and creamy.
  4. Heat the milk and cream in a saucepan to almost boiling, then remove from the heat. Gradually pour into the egg mixture, stirring constantly. Add the orange rind and juice and stir well.
  5. Slowly pour the mixture over the croissants, allowing the liquid to be absorbed before adding more. Sprinkle the top with the hazelnuts and bake for 45 minutes, or until a skewer comes out clean when inserted in the centre.
  6. Cool for 10 minutes. Run a knife around the edge, then turn out and invert. Cut into wedges and serve warm with cream, if desired.

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