Chocolate makes my world go round. Hola people! I made this pudding yesterday and we ate and at some more. My mother would make bread pudding and the only thing missing was a crispy texture. Bread often goes soggy when refrigerated, croissants don’t. The outside of the croissant as you can see, turns into this lovely golden color and gives the pudding the much needed crunch. I also added bits of chocolate to make me happy. Quoting my husband here, “When you sin, do it well”. Yes, I do think it’s a really lame thing to say.
Getting back to my pudding, I’m definitely baking this decadent sinful goodness for Easter. It’s going to be my contribution to the Easter feast at my in laws.
Here’s what you need
Those croissants smell so good anyway, when baked you’re going to have your neighbors sniffing through your door.
To begin with, cut the croissants in half lengthwise.
For the custard, crack whole eggs into a mixing bowl and sprinkle sugar.
Newbies, look right at the bottom for measurements.
Whisk the heck out of the eggs. The idea is to dissolve sugar while incorporating air. I’d recommend castor sugar to make the process easier. I was just plain lazy to buy some.
Pour in the milk, cream and vanilla.
Whisk again to make pale, smooth custard. How easy was that!
Preheat the oven to 180 C and get started with assembling all the elements. This part is fun coz you get to lick your fingers on the way…
Break the chocolate and scatter in the baking dish. Pop a couple of bits in your mouth no one can tell its’ missing 😉
Line the halved croissants over the chocolate.
I should’ve used a bigger dish. Realization dawned on me much later like most times.
Pour the custard all over the croissants. Give the croissant about 5 minutes to soak up some of the custard.
Throw in a few more pieces of chocolate and sprinkle sugar a teaspoon of sugar on top to make it pretty!
Bake in the oven for 40-45 minutes.
I accommodated a half croissant in 2 ramekins for obvious reason. I am feather headed at times.
I love my pudding with fresh cream running all over.
And I also ate from my ramekins.
This is what my ramekin looked like before I dug in.
One down, one more to go. Yay! I am a shameless eater.
Oh it’s a gooey chocolate blanket draping the croissant and custard.
I hope for your sake you try this!
Have a great day! 🙂
Milk 125 ml
Cream 225 ml
Sugar 75 g + 1 tsp. to sprinkle
Vanilla essence 1 tsp.
Chocolate as much as you like
Halve the croissant lengthwise. Whisk the eggs and sugar to dissolve the sugar. Pour in milk, cream and vanilla and whisk to form pale yellow custard. Preheat the oven to 180 C. Scatter bits of chocolate in the baking dish. Line the croissants over the chocolate and pour in the custard. Give the croissants 5 minutes to soak up some of that custard. Scatter few more bits of chocolate and sprinkle sugar over the croissant. Bake for 40-45 minutes. Serve with softly whipped cream.