Friday, July 5, 2013

Nutella Croissant Bread and Butter Pudding

For this week's dessert wars Mum and Dad stepped it up a notch.....

Personally I think they knocked it out of the ball park.

Mr B thinks that they would have knocked it out of the ball park if they had made their own croissants.

I think he is just a little bitter that last week Mum and Dad told him his Brandy Snaps were very impressive and would have been a winner IF he had made the coconut cream filling himself......

You see I may have accidentally blurted out that I made the filling, not Mr B.....

Anyway, moving on, Mum and Dad made this Nutella Croissant Bread and Butter Pudding which we were absolutely not expecting and Mr B prides himself on being able to guess exactly what we are having, but this one was not even on his radar.

Every time I have made a bread and butter pudding it always seems to come out slightly egg-y and well just not that exciting. This one on the other hand, was absolutely delicious and rich to the point where I had to bow out half way through my giant bowl full and yet Mr B managed two giant bowls! We took some leftovers home and the next night while Mr B was enjoying his piping hot and drowned in cream and ice cream, I had mine cold and on it's own and I actually preferred it that way. This is one of those desserts that definitely gets better with time and the day after you make it the flavours will be even more developed and gorgeous.

To make this Nutella Croissant Bread and Butter Pudding you will need

180g caster sugar
6 eggs
300ml thickened cream
900ml milk
1 tspn vanilla bean paste
6-8 croissants (2-3 days old), halved lengthways
4 tbspn Nutella
50g brown sugar
Ice cream and cream to serve

Pre-heat oven to 180C

Combine caster sugar, milk, eggs, cream and vanilla bean paste in a large bowl and mix together.

Generously spread nutella over cut side of croissants

Place croissants, spread side up, into a large oven proof dish. Gently pour over the custard mixture. Set aside for 15 mins to allow the mixture to be absorbed.

Sprinkle croissants with the brown sugar and bake for 35 mins or until golden and set. Serve with ice cream and cream.


Mrs B xx

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