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Spiced Chocolate Bread & Butter Pudding | thecookspyjamas.com
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5 from 1 vote

Spiced Chocolate Bread and Butter Pudding

If you can readily obtain pain au chocolate (chocolate croissants) then use these in place of the plain croissants.

This pudding is best served warm, rather than piping hot, although I always find it difficult to wait that long. You can also reheat leftovers in a warm oven. The edges will crisp slightly but the pudding is still fabulous.
Prep Time1 hr 5 mins
Cook Time30 mins
Total Time1 hr 35 mins
Servings: 6 - 8
Calories:
Author: Tania @ The Cook's Pyjamas (adapted from Sainsbury's Magazine)

Ingredients

  • 425 ml whipping cream
  • 250 ml full fat milk
  • 2 cinnamon sticks
  • 1 vanilla pod
  • 3 large eggs
  • 1/4 teaspoon ground nutmeg
  • 60 - 70 g golden castor sugar
  • 4 large butter croissants approx. 450g
  • 75 g dark chocolate chopped, 70% cocoa solids
  • Butter for greasing

Instructions

  • Split the vanilla pod and roughly break the cinnamon stick, and place in a medium saucepan with the milk and cream.
  • Slowly bring the cream mixture to the boil over a medium heat, then immediately remove from the heat.
  • Place a lid on the saucepan and set aside to infuse for 30 minutes.
  • In a separate bowl, whisk the egg and castor sugar together until frothy.
  • Sieve the infused cream mixture into the beaten egg, add the ground nutmeg and whisk together.
  • Grease a 21cm x 28cm x 8cm baking dish with butter.
  • Split the croissants and place a layer in the bottom of the baking dish.
  • Scatter half of the chopped chocolate over the croissants.
  • Place the remainder of the croissants over the chocolate and scatter the remaining chocolate over the top of the dish.
  • Gently pour the custard over the croissants, ensuring that they are evenly covered. Press the croissants under the custard if necessary.
  • Set the baking dish aside for 30 minutes to allow the custard to be absorbed.
  • Pre-heat the oven to 180C (160C fan forced).
  • Bake the pudding for approximately 30 minutes, until it is puffed and golden, and the chocolate is melted.
  • Allow to stand for 5 - 10 minutes before serving, if you can wait that long.