This decadent bread and butter variation uses croissants and dark chocolate and Grand Marnier-soaked sultanas for a truly indulgent treat.
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Dark choclate croissant pudding
1.Preheat oven to 160°C/325°F. Grease a shallow 2.5 litre (10-cup) ovenproof baking dish.
2.Place sultanas and Grand Marnier in a small bowl; stand for 10 minutes or until the sultanas have absorbed most of the liquid.
3.Split croissants in half; using 60g (2oz) of the butter, spread on the cut sides. Sprinkle three-quarters of the chocolate over croissant bases; sandwich together with croissant tops.
4.Arrange croissant sandwiches, overlapping slightly, in dish. Top with remaining chocolate and the sultana mixture.
5.Whisk eggs, yolks, sugar, milk, cream, vanilla and rind in a large jug; pour over croissants. Stand for 10 minutes or until milk mixture has soaked into croissants. Dot top with remaining butter.
6.Place baking dish in a large baking pan; add enough boiling water
to the pan to come halfway up the side of the dish.
7.Bake pudding for 50 minutes or until just set. Remove dish from pan; stand for 10 minutes. Serve dusted with sifted icing sugar
To test if the pudding is cooked, insert a small sharp knife into the centre; if the blade comes out clean, the pudding is ready. Use orange juice instead of Grand Marnier, if you like.