If you haven’t managed to eat all your delicious fresh croissant this recipe is ideal for leftover or stale croissants, although fresh works just as good.
Preparation time
20 min
1 Start by roughly chopping the croissant in large chunks and add to an oven proof dish.
2 In a bowl add 3 egg yolks and even quantities of milk and double cream. Whisk together and then add vanilla extract, sugar and cinnamon.
3 Pour the liquid mixture over the croissant and sprinkle with dark chocolate – you can add chopped nuts here too for added crunch.
4 Place the baking dish into a bain-marie (use a larger baking dish and fill with water halfway up the side of your pudding dish).
5 Bake for 25 – 30 minutes at 180°C
6 Serve warm with ice-cream, whipped cream or custard – or perhaps all three!
