In association with Macabella
I have great pleasure sharing my Macabella Croissant Pudding with you today. When I was asked by Macabella (which has just been launched in the UK) to develop a recipe using their delicious cocoa and macadamia spread my taste buds immediately thought of croissants and then to a bread and butter style pudding. I had a hard job on my hands keeping the family’s mitts off the jars of Macabella Crunch and Macabella Velvet when they arrived. After initially trying the Macabella Crunch I told the kids not to have any more until I had cooked something with it. They weren’t happy as they really loved it, no surprise then that it won in the Spreads Category in the Australian Product of the Year 2016. Even hubby was tucking in behind my back!
I chose the Macabella Crunch to make this Macabella Croissant Pudding as the crunchy pieces of macadamia add a lovely texture dimension but of course you could always use the Macabella Velvet which is smooth if preferred. With 19.5% of macadamia nuts in every jar of Macabella Crunch and 15% in the Macabella Velvet these spreads have the highest percentage of nuts of any supermarket sperads. All the ingredients in Macabella are sustainably sourced and are guaranteed to be of premium quality.
So what did the family think of my Macabella Croissant Pudding? Well as you can imagine they loved it, and there were soon 4 empty bowls. We did manage to polish off the lot but I think it could serve 6 quite easily too. You can get hold of Macabella in Sainsbury’s stores throughout the UK at an rrp of £3. So if you buy a jar of Macabella with the intention of making this pudding I suggest you hide it, otherwise you might just find your family got there first!
Macabella Croissant Pudding - full of chocolatey, nutty yumminess!
- 6 stale croissants medium sized
- Macabella Crunch for spreading
- 2 large eggs
- 50 g caster sugar
- 1 tsp vanilla bean paste or extract
- 400 ml semi-skimmed or full fat milk
- Icing sugar to dust optional
- Butter a 20cm square oven proof dish.
- Side slice the croissants and spread one side with a generous layer of Macabella Crunch.
- Sandwich the croissants back together and cut each into 3 equal sized pieces.
- Place the croissant pieces into the dish with some of the cut surfaces showing, packing them in tightly in a single layer.
- Place the eggs into a large bowl and beat.
- Add the caster sugar, vanilla bean paste/extract and milk and beat again until well combined.
- Pour over the croissant pieces and use a fork to fully immerse them in the milky mixture.
- Leave to soak for 15 minutes at room temperature.
- Preheat the oven to 180ºC.
- Place the dish on the bottom shelf of the oven and bake for 30 minutes.
- Dust with icing sugar if wished and serve with cream, ice cream or custard.
If this Macabella Croissant Pudding has put you in the mood for comforting winter puddings you might like to check out the following:
Banana & Chocolate Quesadillas – Fab Food 4 All
Giant Chocolate Macadamia Nut Cookies with a luscious filling – Tin & Thyme (uses Macabella)
Slow Cooker Golden Syrup Suet Pudding – Munchies & Munchkins
Slow Cooker Pannetone Bread & Butter Pudding – BakingQueen74
Why not pin for later?
NB: This recipe was commissioned by Macabella and all opinions are my own.