Chocolate croissant bread and butter pudding

 

Ingredients

• 6 stale all-butter croissants
• 300g/10½oz chocolate hazelnut spread
• 6 free-range eggs
• 200g/7oz caster sugar
• 2 tsp vanilla extract
• 750ml/1⅓ pint full-fat milk
• butter, for greasing
• 100g/3½oz dark chocolate
• icing sugar, to dust

Method

1. Slice the croissants in half lengthways and spread the insides with a generous amount of hazelnut chocolate spread.

2. Whisk the eggs and sugar together in a large bowl until the sugar has dissolved. Add the vanilla extract and milk. Whisk until well combined.

3. Grease a deep baking tin or ovenproof dish with butter. Preheat the oven to 160C/150C Fan/Gas 3.

4. Cut the croissants up into chunks and arrange in an even layer in the dish so there are no big gaps.

5. Pour the egg mixture over the croissants a bit at a time, until no more can be absorbed (you might not need it all). Add the dark chocolate, sandwiching it between the croissants and filling in any small gaps. Dust the top with icing sugar.

6. Bake for 30 minutes or until risen and golden-brown. Serve hot.