Chocolate croissant bread and butter pudding
|1 tbsp||Butter, softened|
|120 g||Dark chocolate|
|2 tsp||Vanilla essence/extract|
|½ cup||Brown sugar|
|1 cup||Cream, plus extra to serve|
|1 to serve||Sugar|
- Preheat oven to 160 degC. Grease a baking dish with the butter.
- Slice the croissants and lay half in the dish. Roughly chop the chocolate and scatter over the croissants. Top with the remaining slices.
- Whisk the eggs, vanilla, sugar, milk and cream together then pour over the croissants. Let the pudding sit for 15 minutes for the liquid to absorb then sprinkle lightly with white sugar.
- Bake for approximately 30 minutes or until firm. Serve hot with extra cream.
Chef's tip : When melting chocolate, roughly chop or grate it first. Chocolate needs to be melted over a gentle heat, preferably in a bowl over simmering water. If too hot the chocolate will split and burn. A microwave works well as long as you heat gently. Chocolate only needs to be warm to melt.