Pain au choc bread and butter pudding
This is a real show-stopping dessert but it's incredibly easy to make. You can make this indulgent pud with croissants, but then you’d miss out on that extra chocolate hit
- 4 pain au chocolat
- 300ml double cream
- 150ml whole milk
- 100g 70% dark chocolatebroken into pieces
- 3 egg yolks
- 2 tbsp caster sugar
Nutrition: per serving
- kcal587
- fat47.5g
- saturates28.1g
- carbs30.9g
- fibre3.1g
- protein7.2g
- salt0.3g
Method
step 1
Heat the oven to 160C/fan 140C/gas 3. Cut each pain au chocolat into 3 pieces and put cut side up in a baking dish they’ll fit snugly. Put the cream and milk in a pan. Bring to just below boiling point, then take off the heat and stir in the chocolate until it dissolves (put back on a very gentle heat if you need to).
step 2
Put the egg yolks in a bowl with the sugar and whisk., slowly adding the chocolate cream to make a custard.
step 3
Gradually pour the custard over the pain au chocolat, making sure all the dry bits are covered. Leave for 10 minutes for the custard to soak in, then bake in the oven for 30 minutes, or until the custard has just set.
