I’m not a fan of regular bread and butter pudding – and, as a wheat intolerant, it doesn’t agree too much with my insides. In fact, we are usually a bread free house as Kieran doesn’t really eat it either. But I had leftover pain au chocolat from a picnic and didn’t want them to go to waste. May as well make a dessert out of it (and to be honest, with the amount of pastry and cake I’ve been eating recently, you wouldn’t think that I was wheat intolerant at all!)
My friend gave me a few old copies of Jamie Oliver’s ‘Jamie’ magazine, which had a recipe for chocolate bread and butter pudding, using croissants. I’ve adapted it slightly. It may have converted me – very rich and you definitely need to eat this warm with some cream or ice cream, to cut through the richness.
- butter, for greasing
- 3 whole eggs
- 4 egg yolks
- 175g caster sugar
- 500ml milk
- 1 vanilla pod, split and seeds scraped
- 175g white chocolate
- 17g dark chocolate
- 750g pain au chocolat (I used 8)
- Grease an oven dish or tin with butter. Beat the egg yolks, eggs and caster sugar until pale and creamy. Put the milk in a pan with vanilla seeds and bring just up to the boil (do not allow to boil). Pour the hot milk onto the eggs and stir well until combined. Strain through a sieve.
- Melt 100g white chocolate and 100g dark chocolate in separate heatproof bowls over pans of simmering water. Chop the remaining chocolates, keeping them separate.
- Slice the croissants. Place a layer of bread at the bottom of the dish and spread over half of the melted dark chocolate and sprinkle over some dark chocolate chunks. Top with another layer of bread and then half the melted milk chocolate and some milk chocolate chunks. Press down and repeat to use up all the bread and the chocolate.
- Pour some milk mixture slowly over the pudding. Let it sink in for 2 minutes before pouring on more, reserving about 150ml. Cover the pudding and place in the fridge for 30 minutes.
- Preheat the oven to 170c/gas3. Place the pudding dish into a roasting tin. Pour hot water halfway up the sides of the dish. Pour the remaining milk into the pudding and bake for 25 minutes – it should feel firm and set in the middle. If you see liquid, return to the oven.
- Serve with ice cream and chocolate shavings on top.