Croissant bread and butter pudding with choc chips and pecan nuts

Sarah Graham
4 servings Prep: 15 mins, Cooking: 30 mins
Rate this recipe
A lively and indulgent twist on the age old classic.

By Food24 July 24 2012
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Ingredients (10)

4 croissants
1 Tbs butter
100 g dark chocolate — chips
100 g pecan nuts — roughly chopped
1 Tbs brown sugar
2 eggs
1 cup milk
1 tsp vanilla — extract
nutmeg — pinch,cinnamon
cream — double thick or custard
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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.

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