Rich Chocolate ‘Bread & Butter’ Croissant Pudding

Rich Chocolate ‘Bread & Butter’ Croissant Pudding

Rich Chocolate ‘Bread & Butter’ Croissant Pudding

Prep Time:1 hour

Cook Time:1 hour



  • 8 Mini Croissants
  • Nutella Hazelnut Spread
  • Chocolate Melts
  • 8 prunes - halved
  • 1 cup vanilla raw sugar or
  • 1 cup of caster sugar 2 tsp pure vanilla extract
  • Apricot Jam
  • 6 eggs
  • 1 cup cream
  • 1 cup milk
  • Whiskey Sauce
  • 1 cup sugar
  • 2 eggs
  • 2 tbsp water
  • ¼ cup whiskey
  • 100g butter
  • ¼ cup cream



Grease a rectangular or round casserole dish with butter or a spray on oil. Tuck a chocolate melt into each croissant and place them into the casserole dish and evenly put the prunes between them. Beat the eggs and sugar together; add the cream, milk & vanilla and mix thoroughly. Pour the mixture over the croissants and leave to stand for 30 minutes. Bake in a water bath at 180° for 45 minutes or until the custard is set. Test with a skewer. Remove from the oven and spread the dessert with apricot jam. Now serve with Allyson Gofton’s Whiskey Sauce from the Great New Zealand Baking Book.

Whiskey Sauce

Put the sugar, water & butter into a small saucepan & heat gently, stirring constantly until the sugar in dissolved. Transfer to a double boiler or place this saucepan over another saucepan a quarter filled with water & stir in eggs & whiskey. Cook gently until the sauce is thickened. Sir in the cream.

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