Chocolate Dessert

Lune's chocolate and hazelnut croissant bread and butter pudding

Name: Lune's croissant bread butter pudding
Prep time: 30 min
Cook time: 65 min
Total time: 95 min
Yield: 12
Ingredients: Cooking oil spray, to grease; 800g (about 6) day-old croissants; 400g chocolate hazelnut spread; 4 eggs; 2 cups (500ml) milk; 1 tsp vanilla bean paste; 2 tbs caster sugar; Melted dark chocolate & chopped roasted hazelnuts, to serve

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30m

1h 05m

Lune's chocolate and hazelnut croissant bread and butter pudding

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We developed our own bread and butter pudding recipe for our Lune Lab - made with croissants, of course, says Lune's Kate Reid.

Cooking oil spray, to grease
800g (about 6) day-old croissants
400g chocolate hazelnut spread
4 eggs
2 cups (500ml) milk
1 tsp vanilla bean paste
2 tbs caster sugar
Melted dark chocolate & chopped roasted hazelnuts, to serve

Method

1.

Preheat the oven to 160°C. Grease a 24cm x 12cm loaf pan. Line the base and long sides of the pan with 2 layers of baking paper, leaving 5cm overhanging (this will make it easier to remove the pudding to serve).
2.

Halve croissants horizontally and spread with chocolate hazelnut spread. Reserve 2 croissants and cut the remaining croissants crossways into 6cm pieces. Press into prepared pan. Top with whole halved roissants, tucking the edges in at the sides.
3.

Whisk eggs, milk, vanilla and caster sugar in a bowl. Pour egg mixture over croissants and stand for 1 hour to soak. Bake, covering with foil halfway if top croissants get too dark, for 1 hour or until a skewer inserted in pudding comes out clean and top is golden.
4.

Place the pudding on a tray lined with baking paper. Stand for 1 hour to cool. Pull pudding from tin and place on a serving platter. Drizzle with chocolate, scatter over hazelnuts and slice thickly to serve.