Chocolate, Hazelnut and Kahlua Croissant Pudding

Method

1. Grease a rectangular baking dish approximately 30 x 22cm with butter.
2. Heat the cream, milk and sugar together in a small saucepan, stirring to dissolve the sugar. Bring almost to the boil and then remove from the heat and set aside to cool a little.
3. Slice the croissants into 1.5cm slices. Arrange half the slices in the base of the dish.
4. Break the eggs into a large bowl and lightly whisk. Pour in the warm (not hot) cream mixture along with the Kahula, whisking as you do so.
5. Pour the custard mixture over the croissants and scatter over 2/3 of the chocolate and the hazelnuts.
6. Cover with remaining croissants and then tuck remaining chocolate in between some of the slices.
7. Set aside for 30 minutes or if possible cover with plastic clingfilm and refrigerate for up to 8 hours. Bring to room temperature before cooking.
8. Set aside for 30 minutes or if possible cover with plastic clingfilm and refrigerate for up to 8 hours. Bring to room temperature before cooking.
9. Preheat the oven to 180 C.
10. Bake the pudding in the lower part of the oven for 40 minutes or until the top is golden and the custard set. Serve warm with cream.