Pain Au Chocolat Bread and Butter Pudding

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READY IN: 40mins
SERVES: 4-6
UNITS: US

INGREDIENTS

Nutrition
  • 4
    chocolate croissants (rectangular or pain au chocolat)
  • 14
    cup milk
  • 1
    cup whipping cream
  • 75
    g dark chocolate, broken into small pieces
  • 14
    cup sugar
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DIRECTIONS

  • Preheat the oven to 150°C/Gas mark 2. Cut each pain au chocolat into three equal pieces widthways and pack them into a baking dish.
  • Mix the milk and cream in a saucepan and bring to the boil. Add the chocolate and stir until smooth.
  • Mix the sugar and eggs in a bowl and pour the chocolate mixture over, whisking constantly. Then slowly pour the custard over the pain au chocolat, allowing the custard to be absorbed before adding more.
  • Bake 25-30 minutes or until the top is lightly crisp but the centre is still wobbly. Serve warm with cream or ice cream.
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