Getting inventive with chocolate croissants to make up the ideal comfort food – individual bread and butter puddings.
Serves 4 Preparation 15 minsCooking 25 mins
4 chocolate croissants or pain au chocolat
50g orange marmalade or raspberry jam (optional)
1 tbsp caster sugar
1 tsp vanilla extract
1 tbsp chocolate or coffee liqueur e.g., Tia Maria or marsala (optional)Vanilla ice cream, to serve
1. Preheat the oven to 160 ̊C. Grease a 4 Texas muffin tins or four within a 6 pan set (3⁄4 cup capacity).
2. Split croissants in half. Spread each half with jam if desired and place two halves in each muffin pan.
3. Whisk eggs, sugar, cream, milk, extract and liqueur in a jug until smooth and pour egg mixture over croissants. Bake, uncovered, for about 25 minutes or until just set. Let stand in tin for 5 minutes.
4. Turn puddings out, serve with ice cream.
Recipe By Lyndey Milan