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5 from 20 votes

Macabella Croissant Pudding

Macabella Croissant Pudding is like Bread and Butter Pudding only pimped up with croissants and the chocolatey nuttiness of Macabella Crunch!
Course Dessert
Cuisine British
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 4 - 6
Author Camilla Hawkins

Ingredients

  • 6 stale croissants medium sized
  • Macabella Crunch for spreading (or similar chocolate spread)
  • 2 large eggs
  • 50 g caster sugar
  • 1 tsp vanilla bean paste or extract
  • 400 ml semi-skimmed or full fat milk

For dusting

  • Icing sugar optional

Instructions

  • 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.