Another twist to the traditional bread and butter pudding. This recipe used croissant instead of regular bread/loaf slices. With its buttery taste, there was no need to add more butter. The hint of orange flavor from the fresh orange juice and rind was another good twist. It was like having Jaffa cake with its chocolate-orange flavor combination.
- 4 croissants, torn into pieces
- 100g dark chocolate chips ( or block chopped into pieces)
- 4 eggs
- 1/3 cup caster sugar
- 1 cup milk
- 1 cup cream
- 1/2 tsp grated rind orange
- 1/3 cup orange juice
- 2 tbs coarsely chopped hazelnuts or almond slivers
1. Preheat the oven to moderate 180C degrees. Grease the base of a 20cm deep-sided cake tin (or 20cm x 20cm square tin) and line the bottom with baking paper.
2. Place the croissant pieces in the tin, then scatter evenly with chocolate.3. Beat the eggs and sugar together until pale and creamy.4. Heat the milk and cream in a saucepan to almost boiling, then remove from heat. Gradually pour into the egg mixture, stirring constantly. Add the orange rind and juice and stir well.
5. Slowly pour the mixture over the croissants, allowing the liquid to be absorbed before adding more. Sprinkle the top with the nuts and bake for 45 minutes, or until a skewer comes out clean when inserted in the center.