I know you’re going to ask « who has leftover pains au chocolat? ».
I have to admit it rarely happens; but you could use fresh ones
even though, as with bread and butter pudding, it’s better to use stale bread.
I have to admit it rarely happens; but you could use fresh ones
even though, as with bread and butter pudding, it’s better to use stale bread.
Personally, I don’t really like bread and butter pudding but I do love this version,
probably because it’s more like a soufflé than a pudding ;
that’s’ why it’s best eaten straight out of the oven,
with a sprinkling of icing sugar, a scoop of vanilla ice-cream
or a dollop of whipped cream.
probably because it’s more like a soufflé than a pudding ;
that’s’ why it’s best eaten straight out of the oven,
with a sprinkling of icing sugar, a scoop of vanilla ice-cream
or a dollop of whipped cream.
Obviously, diet’s out the window on this one!
- 2 or 3 pains au Chocolat gone stale
- 2 eggs
- 100 ml milk
- 100 ml Double Cream
- 30g Caster Sugar
- Butter
- Grated chocolate or chocolate chips (optional)
Cut the Pain au Chocolat into 1 inch pieces.
Use butter to grease 4 ramekins.
Distribute the pain au chocolat pieces evenly in the ramekins.
Whisk the Eggs and sugar in a mixing bowl.
Add the Milk and Cream, whisk again and put through a sieve to remove any eggs shells or membranes.
Pour the mixture slowly over the Pain au Chocolat and let sit a few minutes to make sure the bread has absorbed the mixture (prick and push down with a fork if necessary).
(Chocoholics like me can add more chocolate before putting in the oven.)
Cook for 20 minutes and serve immediately.
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