Dark chocolate croissant pudding

This decadent bread and butter variation uses croissants and dark chocoalte for a truly indulgent treat.

  • 1 hr 10 mins cooking
  • Serves 10
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This decadent bread and butter variation uses croissants and dark chocolate and Grand Marnier-soaked sultanas for a truly indulgent treat.


Dark choclate croissant pudding
  • ½ cup (80g) sultanas
  • ¼ cup (60ml) Grand Marnier
  • 3 240g pack of 4 croissants
  • 80 grams butter, softened
  • 200 grams dark chocolate, chopped finely
  • 3 eggs
  • 2 egg yolks
  • 1⁄3 cup (75g) caster sugar
  • 3 cups (750ml) milk
  • 300 ml pouring cream
  • 2 teaspoons vanilla extract
  • 1 teaspoon orange rind
  • 2 teaspoons icing sugar


  • 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.

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