After an unusually difficult day at work, I often find myself in the school canteen ready to feast on some warm, delicious pain du chocolate. On Friday, I bought a couple extra for Saturday breakfast. Well, we couldn’t eat them for breakfast and that gave me a perfect reason to try the croissant pudding. I think I had seen the recipe in some cooking show as a quick fix dessert recipe but I don’t remember which one was it.
Warm, crunchy top and soft centre, this chocolate croissant and apple pudding is a treat that hardly takes any effort! This recipe is just about 20 minutes of hands on prep+cooking time. Rest of the time is simply passive baking time. Perfect to redress leftover croissants. I loved the idea of adding fruit to the recipe — which I saw on Ricardo’s cuisine. I use apples but pears or a combination of apples and pears will also taste great.
Chocolate Croissant and Apple pudding
By Ashima Goyal Siraj
Preparation time: |Cooking time: |Serves: 4
1/2 cups (125 ml) full fat milk
1 egg, lightly beaten
2 tbsp heaped castor sugar
Just a few drops of vanilla essence
2 chocolate croissants, cut into ~1-inch thick slices
1 unpeeled apple, cut into thin wedges (I used red apple)
2 tsps brown sugar
- Preheat the oven to 180 °C (350 °F).
- In a measuring jar, combine milk, egg, castor sugar and vanilla essence. Set aside.
- Place alternating slices of chocolate croissant and apple. I cut my apple very thin (~1/2 cm) so I had two wedges of apple alternating with croissant slices.
- Evenly pour over the milk, sugar and egg mixture. Let soak for about 20 minutes.
- Sprinkle with brown sugar and bake for about 40 minutes in the middle rack of the oven. Remove onto a cooling rack and serve warm.
- Goes great with some whipped cream. If in season top with a few berry fruits.
- You can also assemble and bake it in small ramekins for individual servings.