Pain au Chocolat Bread and Butter Pudding

If you’re in the mood for a luxurious easy pudding, look no further! You could swap the pain au chocolate for brioche or plain croissants.

Originally for Good Housekeeping April 2021, Alex Luck Photography, Food Styling, Alice Shields

Hands-on time 15min, plus soaking. Cooking time about 45min. Serves 8

Butter, to grease

8 pain au chocolat, each cut in half diagonally

500ml whole milk

300ml double cream

100g dark chocolate, at least 70% cocoa solids, finely chopped

50g chocolate hazelnut spread

3 medium eggs

2tbsp caster sugar

Icing sugar, to dust, optional

1 Lightly grease a 2 litre ovenproof dish. Arrange pain au chocolat in dish, with slices slightly overlapping. Set aside.

2 In a large pan, heat milk and cream until steaming. Remove from heat. Add chocolate and chocolate hazelnut spread and stir until melted together.

3 Whisk eggs and caster sugar in a large bowl to combine. Slowly pour in hot chocolate mixture, whisking constantly to make smooth custard. Pour over pain au chocolat; leave to soak for 30min-1hr.

4 Preheat oven to 180°C (160°C fan) mark 4. Bake pudding for 30-35min, or until golden brown but still slightly moist in the centre. Dust with icing sugar, if you like. Amazing served with cream or ice cream.

PER SERVING 595cals, 10g protein, 43g fat (26g saturates), 40g carbs (24g total sugars), 2g fibre