Pain au chocolat pudding recipe

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Preheat the oven to 180˚C/160˚C fan/gas mark 4. Grease a 23 x 33cm baking dish with butter and set aside.
In a large bowl, whisk together the eggs, milk, cream, vanilla and sugar. Add the croissants and allow to sit for five minutes until the croissants have absorbed the custard.
Pour the croissant mixture, plus any remaining liquids, into the prepared baking dish.
Bake the for 30 minutes or until the custard is fully cooked and the tops of the croissants begin to crisp slightly.
Remove the bread pudding from the oven and serve warm.

Per serving: 496kcals, 25.5g fat (13.5g saturated), 51.4g carbs, 19.8g sugars, 14.2g protein, 2.3g fibre, 0.757g sodium

Pain au chocolat pudding