Chocolate croissant & orange pudding

Name: Chocolate croissant & orange pudding
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 6
Ingredients: 600 ml chocolate milk (I use Shaken Udder Chocolush! Milkshake); 75 ml double cream, plus extra to serve; 1 orange, scrubbed, zest; Butter, for greasing; 6 chocolate & hazelnut croissants, day old, each cut into 6 chunks; 4 Essential Free Range White Eggs, 2 whole, 2 yolks; 90 g caster sugar

Bread and butter pudding meets breakfast time for a Father's Day treat. You could prep this the night before – make the custard, then cool and chill, ready to soak the croissants and bake in the morning as Dad’s enjoying his first tea or coffee.

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Vegetarian

Serves6
CourseBrunch
Prepare10 mins
Cook30 mins
Total time40 mins
PlusPreparation time 10 minutes + soaking and cooling

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600ml chocolate milk (I use Shaken Udder Chocolush! Milkshake)
75ml double cream, plus extra to serve
1 orange, scrubbed, zest
Butter, for greasing
6 chocolate & hazelnut croissants, day old, each cut into 6 chunks
4 Essential Free Range White Eggs, 2 whole, 2 yolks
90g caster sugar

Pour the chocolate milk and cream into a saucepan, then add the orange zest. Bring the mixture to just below a boil over a low heat, then set aside for 10 minutes to infuse.
Generously butter a large shallow ovenproof casserole (about 26cm diameter) and scatter in the croissant chunks.
In a large bowl, whisk together the whole eggs, the yolks and sugar. Pass the chocolate mixture through a sieve into the eggs, then gently whisk together. Pour the mixture over the croissants and leave to rest for 10 minutes, pushing some of the croissant pieces into the liquid occasionally. Preheat the oven to 180ºC, gas mark 4.
Bake the pudding for 25-30 minutes, or until the custard is just set in the middle, with a slight wobble when shaken and golden on top. Remove from the oven and leave to rest for 5-10 minutes, then serve with an extra drizzle of cream.

Typical values per serving when made using specific products in recipe