Quick & Easy

Chocolate & Irish cream croissant pudding

This rich, custardy bread and butter pudding is both light, thanks to the flaky croissants, and rich with chocolate and Irish cream. Serve with a dollop of cream or ice-cream.



1.Preheat oven to 170°C/340°F.
2.Cut 8 croissants in half lengthways, sprinkle dark chocolate on cut sides; sandwich together. Arrange croissants in a 1.75-litre (7-cup) oval ovenproof dish.
3.Combine milk, cream, caster sugar and vanilla extract in a medium saucepan; bring to the boil. Whisk 4 eggs in a large bowl; gradually whisk in hot milk mixture, then stir in the Irish cream whisky. Pour milk mixture over croissants; top with extra dark chocolate and caster sugar.
4.Place dish in a roasting pan; add enough boiling water to come halfway up side of dish. Bake 35 minutes or until just set.
5.Remove pudding from water; stand 10 minutes. Serve dusted with icing sugar.

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