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Food

Lyndey Milan’s Chocolate croissant bread & butter puddings

Preparation time
15 minutes
Cooking time
25 minutes
Serves
4

INGREDIENTS

  • 4 chocolate croissants or pain au chocolat
  • 50g orange marmalade or raspberry jam (optional)
  • 2 eggs
  • 1 tbsp caster sugar
  • 100ml cream
  • 100ml milk
  • 1 tsp vanilla extract
  • 1 tbsp chocolate or coffee liqueur e.g., Tia Maria or marsala (optional)
  • Vanilla ice cream, to serve

METHOD

  1. Preheat the oven to 160˚C. Grease a 4 Texas muffin tins or four within a 6 pan set (¾ cup capacity).
  2. Split croissants in half. Spread each half with jam if desired and place two halves in each muffin pan.
  3. Whisk eggs, sugar, cream, milk, extract and liqueur in a jug until smooth and pour egg mixture over croissants. Bake, uncovered, for about 25 minutes or until just set. Let stand in tin for 5 minutes.
  4. Turn puddings out, serve with ice cream.
Food
Preparation time
15 minutes
Cooking time
25 minutes
Serves
4

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