Chocolate and marmalade croissant pudding
This pudding is equally good served hot, warm or cold. Feel free to substitute your own marmalade recipe, or to use your favourite shop-bought version.
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Chocolate and marmalade croissant pudding
Serves
8
Cooking Time
Prep time 25 mins, cook 1 hr (plus cooling, standing)
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560 gm
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butter croissants (about 4), halved horizontally
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50 gm
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softened butter
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80 gm
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dark chocolate (70% cocoa solids), coarsely chopped
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400 ml
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milk
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400 ml
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pouring cream
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125 gm
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caster sugar
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4
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eggs
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1 tsp
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vanilla bean paste
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| Marmalade |
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2
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oranges, unpeeled, thinly sliced
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1
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lemon, unpeeled, thinly sliced
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250 ml
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(1 cup) orange juice
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700 gm
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white sugar
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1
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For marmalade, combine orange, lemon, orange juice and 500ml water in a wide saucepan. Bring to the boil over medium-high heat, cook until fruit is tender (5-6 minutes), add sugar and stir to dissolve. Stir occasionally until thick (20-25 minutes), then set aside to cool.
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2
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Preheat oven to 180C. Spread cut-sides of croissants with butter, then with marmalade. Layer croissants, cut-side up, in a buttered 3-litre baking dish, overlapping slightly. Scatter with chocolate.
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3
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Whisk milk, cream, sugar, eggs and vanilla paste in a bowl to combine, pour over croissants, cover and refrigerate until croissants absorb milk mixture (30 minutes). Bake until custard sets and pudding is puffed and golden brown (30-35 minutes). Serve hot.
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This recipe is from the August 2012 issue of Australian Gourmet Traveller.
RECIPE Rodney Dunn
PHOTOGRAPHY William Meppem
STYLING Emma Knowles