Name: Chocolate and marmalade croissant pudding
Prep time: 25 min
Cook time: 60 min
Total time: 85 min
Yield: 8
Ingredients: 560 gm butter croissants (about 4), halved horizontally; 50 gm softened butter; 80 gm dark chocolate (70% cocoa solids), coarsely chopped; 400 ml milk; 400 ml pouring cream; 125 gm caster sugar; 4 eggs; 1 tsp vanilla bean paste; Marmalade; 2 oranges, unpeeled, thinly sliced; 1 lemon, unpeeled, thinly sliced; 250 ml (1 cup) orange juice; 700 gm white sugar

Chocolate and marmalade croissant pudding

Australian Gourmet Traveller recipe for chocolate and marmalade croissant pudding.

Serves 8

Prep

25M

Cook

Total

1H 25M

This pudding is equally good served hot, warm or cold. Feel free to substitute your own marmalade recipe, or to use your favourite shop-bought version.

Ingredients

560 gm butter croissants (about 4), halved horizontally

50 gm softened butter

80 gm dark chocolate (70% cocoa solids), coarsely chopped

400 ml milk

400 ml pouring cream

125 gm caster sugar

4 eggs

1 tsp vanilla bean paste

Marmalade

2 oranges, unpeeled, thinly sliced

1 lemon, unpeeled, thinly sliced

250 ml (1 cup) orange juice

700 gm white sugar

Method

Main

1.For marmalade, combine orange, lemon, orange juice and 500ml water in a wide saucepan. Bring to the boil over medium-high heat, cook until fruit is tender (5-6 minutes), add sugar and stir to dissolve. Stir occasionally until thick (20-25 minutes), then set aside to cool.

2.Preheat oven to 180C. Spread cut-sides of croissants with butter, then with marmalade. Layer croissants, cut-side up, in a buttered 3-litre baking dish, overlapping slightly. Scatter with chocolate.

3.Whisk milk, cream, sugar, eggs and vanilla paste in a bowl to combine, pour over croissants, cover and refrigerate until croissants absorb milk mixture (30 minutes). Bake until custard sets and pudding is puffed and golden brown (30-35 minutes). Serve hot.