chocolate croissant bread & butter pudding

chocolate croissant bread and butter pudding

ready to go in the oven - chocolate croissant bread and butter pudding

out of the oven and ready to eat - serve with cream, custard or ice cream

Chocolate croissant bread & butter pudding, very chocolatey, rich & so easy to make. A lovely combination of croissants, a simple egg custard and a double dose of chocolate from the chocolate spread and dark chocolate chunks prepared in just a few minutes. 

Bread and butter pudding was a regular feature when I was growing up - one of my favourites. Sliced buttered white bread, currants, flavoured with plenty of nutmeg and served with Birds custard. Yum.  

This is a somewhat different dish but inspired by those childhood puddings. A French twist on the classic British dessert. An indulgent dessert for nights in front of the fire with friends and family and a good film on the TV. Let me know if you give this recipe a try or any variations on bread and butter pudding you make too...

serves: 4-6 

preparation time: 5-10 minutes (& 1 hour resting time) 

cooking time: 25-30 minutes

ingredients 

200g croissants (about 4 medium sized croissants) 

100g chocolate spread/chocolate hazelnut spread

100g dark chocolate (I used 60% cocoa) - broken/sliced into rough chunks - about 1/2 the size of a square of chocolate 

500ml milk

2 eggs 
1/2 tbs butter 
pinch of salt

to serve

a sprinkling of icing sugar
ice cream, custard or cream

method

using the butter grease a 1 pint pudding dish/pie tin.

slice the croissants into 5-6 pieces width ways and spread on one side with the chocolate spread.

layer the slices evenly in the baking dish adding a scattering of chocolate chunks to each layer

whisk the eggs into the milk with a pinch of salt then pour over the sliced croissant and chocolate mix.

press down gently to aid the absorption of the liquid then cover and leave in the fridge for at least an hour - but can be left for longer if you want.

bake in a preheated oven at gas 4/180C/350F for 25-30 minutes, or until the custard has just started to set (but still a bit wobbly), and the top is golden and puffed up. Leave for about 5-10 minutes, sprinkle with icing sugar and serve. Bon appetit! 

cooking hints, tips & variations

a quick and easy make ahead pudding - you can prepare the pudding hours before you want to cook it, just taking it out of the fridge when you are ready to bake it. 

a delicious way of using up any leftover croissants - don't worry if they are a little bit stale (a day old or so) - they will soften as they absorb the custard. 

although I made this with croissants you can of course make this with leftover bread, brioche, panettone or fruit loaf too.  

instead of the chocolate spread you could use marmalade for a chocolate orange pudding or caramel sauce/dulce de leche - for a sweet and sticky chocolate caramel dessert. 

add a handful of caramelised nuts for a crunchy praline addition

prunes or other dried fruits soaked in a flavoured syrup, rum or armagnac would be a lovely addition - and go really well with the dark chocolate. Try out my Earl Grey Prunes with bay, cardamon & orange.

chocolate croissant bread and butter pudding

Say bonjour & visit us at De Tout Coeur Limousin. Creative & wellbeing retreats, holidays & workshops in the heart of rural Limousin, SW France

click here for more of our recipes

Thanks for stopping by. You can say bonjour and connect with us on Facebook, Twitter, Instagram & Bloglovin too and sign up to our newsletter here. We look forward to welcoming you soon at De Tout Coeur Limousin.  

with Belleau Kitchen