Croissant 'Bread & Butter' Pudding

Serves 8

  • butter, for greasing
    8 large day-old croissants
    2/3 cup Nutella spread
    300ml thickened cream
    200ml milk
    2 teaspoons vanilla bean paste
    2 whole eggs
    3 egg yolks
    2/3 cup caster sugar, plus 2 tablespoons extra for topping
    1/3 cup Frangelico liqueur
    100g dark cooking chocolate, coarsely chopped
    ice cream, to serve

1. Preheat oven to 170oC. Grease a 12 cup capacity, 6cm deep baking dish with butter.
2. Split croissants horizontally. Spread each bottom half with 1 tablespoon Nutella and top with remaining croissant halves. Cut each into 4 pieces. Place in a single layer onto base of prepared dish
3. Combine cream, milk and vanilla in a medium saucepan and heat until just starting to simmer. Do not boil.
4. Meanwhile, use an electric mixer to beat eggs, egg yolks and sugar together until pale (about 1 minute). With the mixer on a slow speed, slowly pour hot  cream mixture onto the egg mixture. Add Frangelico and stir to combine.
5. Pour custard over croissants. Set aside for 20 minutes for croissants to absorb custard. Scatter chocolate over the top of pudding, then sprinkle with the extra 2 tablespoons sugar.
6. Bake 40 minutes or until top is golden and pudding is just set. Remove from oven and allow to stand at room temperature for 10 minutes. Serve with ice cream.