Pain au Chocolat Pudding

 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.
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. 
Obviously, diet’s out the window on this one!
Tried and tasted recipe
  • 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)
Pre-heat oven to gas mark 180°C.
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.

No comments:

Post a Comment

If you gave this recipe a try, I would love to hear about it. Also, don't hesitate to ask questions or just let me know what you think about this blog.

Related Posts with Thumbnails