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Pain Au Chocolat Bread and Butter Pudding

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“This is super comfort food and just as decadent as it sounds. Adapted from a recipe in the British Daily Telegraph newspaper.”

Ingredients Nutrition

  • 4 chocolate croissants (rectangular or pain au chocolat)
  • 14 cup milk
  • 1 cup whipping cream
  • 75 g dark chocolate, broken into small pieces
  • 14 cup sugar
  • 2 eggs


  1. Preheat the oven to 150°C/Gas mark 2. Cut each pain au chocolat into three equal pieces widthways and pack them into a baking dish.
  2. Mix the milk and cream in a saucepan and bring to the boil. Add the chocolate and stir until smooth.
  3. Mix the sugar and eggs in a bowl and pour the chocolate mixture over, whisking constantly. Then slowly pour the custard over the pain au chocolat, allowing the custard to be absorbed before adding more.
  4. Bake 25-30 minutes or until the top is lightly crisp but the centre is still wobbly. Serve warm with cream or ice cream.

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