Bread and Butter Pudding With a Difference |
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Prep Time: 20 Minutes Cook Time: 40 Minutes |
Ready In: 60 Minutes Servings: 4 |
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The custard isn’t too sweet, and goes well with the chocolate. If you want to be a little more decadent, you could use some caramel or strawberry filled chocolate. (Prep time includes standing time). Ingredients:
2 -3 croissants |
75 g dark chocolate or 75 g milk chocolate |
200 ml light sour cream |
2 eggs |
3 tablespoons sugar |
1 1/2 cups milk |
hot chocolate powder |
Directions:
1. Preheat the oven to 180°C
2. Cut a slit at one end of each croissant and insert a row of chocolate into the centre.
3. Place the croissants so that they fit snuggly into a greased casserole dish.
4. Beat the sour cream, eggs and sugar together until smooth. Add the milk and mix well. Pour over the croissants. (The croissants may float, this doesn’t cause a problem.).
5. Place the casserole dish into a baking dish. Half-fill the baking dish with hot water. Bake for 35-40 minutes or until the custard is set.
6. Stand for 10 minutes before serving.
7. Dust with drinking chocolate to serve.
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