Almond croissant bread and butter pudding with chocolate and passionfruit
serves
8
If you thought bread and butter pudding was getting a bit stale, just wait until you try our new take on the classic dessert. Here, Lucy Nunes transforms leftover croissants into a rich winter pudding, where sharp white chocolate and passionfruit blend with the sweet and nutty almond spread layered throughout the dish. This is comfort food at its finest.
You’ll need a 26.5cm (top) x 24cm (base), 4.5cm-deep round baking dish for this recipe.
Day-old or stale croissants will absorb the custard better without turning mushy. Use either fresh or thawed frozen passionfruit pulp.
Ingredients (10)
- 100g unsalted butter, softened, plus extra, to grease
- 100g caster sugar
- 2 large eggs, plus 3 large eggs extra
- 1 cup (100g) almond meal
- 5 stale day-old croissants, halved lengthways
- 150g white chocolate, chopped
- 1/2 cup (125ml) milk
- 1 cup (250ml) thickened cream
- 1/4 cup (35g) slivered almonds
- Passionfruit pulp, to serve
Don't forget you can add these ingredients to your Woolworths shopping list.
CloseMethod
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1.Whisk butter and sugar in a large bowl until pale and well combined. Add the 2 eggs and whisk until combined. Add almond meal and stir until combined.
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2.Preheat oven to 180°C/160°C fan-forced.
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3.Spread croissant bases with three-quarters of the almond mixture. Top with 110g chocolate, pushing into almond mixture. Sandwich with croissant tops and spread tops with remaining almond mixture. Arrange in a 26.5cm (top) x 24cm (base), 4.5cm-deep round baking dish.
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4.Whisk the milk, cream and extra 3 eggs in a jug until combined. Pour mixture over croissants and stand for 15 minutes.
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5.Scatter over slivered almonds, then bake, covered with foil, for 35 minutes, or until the egg mixture is just set.
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6.Remove foil and bake for a further 10-12 minutes, until the top is golden. Top with remaining chocolate. Stand for 5 minutes. Drizzle with pulp and serve immediately.
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