Tried & Tested: Decadent Croissant and Chocolate Pudding

Having my Norwegian friend and her family close by is such a treat this term!

We generally get togheter once a week for dinner and this week was my turn to cook.

I will get back to the Iranian inspired main course in another blog post.

I decided to be a bit inventive for the dessert and also use up some stale croissants in what became a decadent take on a "bread and butter pudding":

In a buttered oven proof dish I tore up:

4 croissants and mixed with

100 grams dark cooking chocolate (from Ikea!)

I then combined

3 eggs with

280 ml of cream and

2 tbsp of brown sugar and

3 tbsp of Baileys (I used the Coffee type)

and some skimmed milk and poured over the croissants

I then let it sit for about 30 mins to let the croissants soak up the liquid.

It then went into the oven on 180 degrees for about 20-25 mins

I served the pudding warm with ice cream, but I guess a nice custard could do as well.

This was more than ample for 4 people and a good way to use up leftover stale bread/cake.

You could use any type of stale bread instead of croissants