Croissant bread and butter pudding with choc chips and pecan nuts

Recipe from: 24 July 2012

Ingredients 11
Servings 4
Time 00:15

Ingredients

  • 4
    croissants
  • 1
    Tbs
    butter
  • 100
    g
    dark chocolate chips
  • 100
    g
    roughly chopped pecan nuts
  • 1
    Tbs
    light brown sugar
  • 2
    eggs
  • 1
    cup
    milk
  • 1
    tsp
    vanilla extract
  • pinch each of nutmeg and cinnamon
  • Double thick cream or custard for
  • serving
 

Method

00:30
 
Pre-heat oven to 180°C. Cut each croissant in half, along both the width and then the length (so you get 4 pieces from each croissant) and butter each of the cut sides.

Layer the slices in a medium-sized ovenproof dish, or individual ramekins. Scatter with the chocolate chips, pecan nuts and then finally the sugar.

In a mixing bowl or measuring jug, lightly whisk the eggs and then add the milk, vanilla, nutmeg and cinnamon.

Pour the liquid over the bread slices. Sprinkle with the sugar and bake for 25-30 minutes (or about 20 minutes if using individual ramekins).

Remove from the oven and serve as soon as possible with the cream or custard.

To view the step-by-step gallery, click here.

Reprinted with permission of Sarah Graham. To see more recipes, click here.

 

Read more on: recipe  |  desserts  |  starch  |  bake  |  dairy
 

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