Yield
Serves 10
Prep Time
5mins
Cook Time
70mins
Difficulty Level
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This decadent bread and butter variation uses croissants and dark chocolate for a truly indulgent treat.

Ingredients

  • ½ cup (80 g) sultanas
  • ¼ cup (60 ml) Grand Marnier
  • 3 x 240 g (7½ oz) pack of 4 croissants
  • 80 g (2½ oz) butter, softened
  • 200 g (6½ oz) dark (semi-sweet) chocolate, chopped finely
  • 3 eggs
  • 2 egg yolks
  • 1⁄3 cup (75 g) caster (superfine) sugar
  • 3 cups (750 ml) milk
  • 300 ml pouring cream
  • 2 tsps vanilla extract
  • 1 tsp orange rind
  • 2 tsps icing (confectioners') sugar
01.

Preheat oven to 160 C/325 F. Grease a shallow 2.5 litre (10-cup) ovenproof baking dish.

02.

Place sultanas and Grand Marnier in a small bowl; stand for 10 minutes or until the sultanas have absorbed most of the liquid.

03.

Split croissants in half; using 60 g (2 oz) of the butter, spread on the cut sides. Sprinkle three-quarters of the chocolate over croissant bases; sandwich together with croissant tops.

04.

Arrange croissant sandwiches, overlapping slightly, in dish. Top with remaining chocolate and the sultana mixture.

05.

Whisk eggs, yolks, sugar, milk, cream, vanilla and rind in a large jug; pour over croissants. Stand for 10 mins or until milk mixture has soaked into croissants. Dot top with remaining butter.

06.

Place baking dish in a large baking pan; add enough boiling water to the pan to come halfway up the side of the dish.

07.

Bake pudding for 50 minutes or until just set. Remove dish from pan; stand for 10 minutes. Serve dusted with sifted icing sugar

TIP

To test if the pudding is cooked, insert a small sharp knife into the centre; if the blade comes out clean, the pudding is ready. Use orange juice instead of Grand Marnier, if you like.

Photo: bauersyndication.com.au

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