Chocolate, Hazelnut and Kahlua Croissant Pudding

Serves 6
Ingredients
- 300ml cream
- 300ml milk
- 3/4 cup sugar
- 3 Henergy Cage Free eggs
- 1/4 cup kahlua liqueur
- 5 croissants (approx. 350g)
- 150g dark chocolate, roughly chopped
- 1/3 cup chopped toasted hazelnuts
Method
- Grease a rectangular baking dish approximately 30 x 22cm with butter.
- 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.
- Slice the croissants into 1.5cm slices. Arrange half the slices in the base of the dish.
- 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.
- Pour the custard mixture over the croissants and scatter over 2/3 of the chocolate and the hazelnuts.
- Cover with remaining croissants and then tuck remaining chocolate in between some of the slices.
- 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.
- 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.
- Preheat the oven to 180 C.
- 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.