BREAKFAST WITH BELLS ON!
I’ve called this ‘breakfast’, because, why not? It’s Christmas; so treat yourself!
This is based on a bread pudding, but using croissants instead. Try and use croissants that are slightly on the stale side, and then they’ll soak up all that lovely custard pudding without turning to mush. The addition of the Lindt truffles turns this dish up to eleven. They’ll pop open in the oven and melt their lovely caramel centres into the custard. You don’t have to use Lindt chocolate for this recipe, but I’d recommend using the best chocolate you can.
I baked this in a small dish (15cm x 20cm), which took 30 minutes to get that crispy top and just-set custard. You may need to add an extra 5 or 10 minutes to get perfect results in your oven, so keep an eye on it towards the end of cooking time. Serve immediately, and (if you really want to push the boat out) with Salted Honey Caramel sauce.
RECIPE: LINDT CROISSANT PUDDING
MAKES: 15CM X 20CM DISH
- 6 CARAMEL LINDT TRUFFLES, frozen
- 3 CROISSANTS, sliced 2 cm thick, or torn into large chunks
- 50g CARAMEL LINDT CHOCOLATE BAR, roughly chopped into chips
- 200g HEAVY CREAM
- 50g GOLDEN SUGAR
- 30g GOLDEN SYRUP
- 2 EGGS
- 1 tsp. VANILLA EXTRACT
- Pinch SALT
- BUTTER & SUGAR for greasing the dish
- Preheat oven to 180c. Melt a bit of butter in your dish and coat the inside. Sprinkle a spoonful of sugar over the melted butter, then tip out the excess. Arrange the CROISSANTS in the dish so they’re well-packed and overlap. Sprinkle the chopped LINDT CHOCOLATE BAR over the croissants.
- In a mixing bowl, add the HEAVY CREAM, GOLDEN SUGAR, GOLDEN SYRUP, EGGS, VANILLA EXTRACT and SALT. Whisk well, for about 3-5 minutes. The mixture should be thick.
- Pour the mixture over the croissants. Push in the CARAMEL LINDT TRUFFLES evenly around the dish. Bake for 30 minutes @ 180c until crispy-topped.