Macabella Croissant Pudding

Name: Macabella Croissant Pudding
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 4 - 6
Ingredients: 6 stale croissants; Macabella Crunch for spreading (or similar chocolate spread); 2 large eggs; 50 g caster sugar; 1 tsp vanilla bean paste or extract; 400 ml semi-skimmed or full fat milk; icing sugar

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Prep Time
10 mins
Cook Time
10 mins
Total Time
40 mins
Servings
4 - 6
Course
Dessert
Cuisine
British

Macabella Croissant Pudding

Katherine Stark

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Macabella Croissant Pudding is like Bread and Butter Pudding only pimped up with croissants and the chocolatey nuttiness of Macabella Crunch!

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Ingredients

Servings

6 stale croissants medium sized
Macabella Crunch for spreading (or similar chocolate spread)
2 large eggs
50 g caster sugar
1 tsp vanilla bean paste or extract
400 ml semi-skimmed or full fat milk

For dusting

icing sugar optional

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Instructions

Butter a 20cm square oven proof dish.
Side slice the croissants and spread one side with a generous layer of Macabella Crunch.
Sandwich the croissants back together and cut each into 3 equal sized pieces.
Place the croissant pieces into the dish with some of the cut surfaces showing, packing them in tightly in a single layer.
Place the eggs into a large bowl and beat.
Add the caster sugar, vanilla bean paste/extract and milk and beat again until well combined.
Pour over the croissant pieces and use a fork to fully immerse them in the milky mixture.
Leave to soak for 15 minutes at room temperature.
Preheat the oven to 180ºC.
Place the dish on the bottom shelf of the oven and bake for 30 minutes.
Dust with icing sugar if wished and serve with cream, ice cream or custard.