Nutella and Croissant Pudding

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It doesn’t happen often but, occasionally, I find some forgotten croissants at the back of the bread bin or lurking in the depths of the freezer. This is the perfect way to use them up with the boys favourite chocolate spread.

Ingredients

3 large croissants

60mls Nutella, approx.

4 eggs, beaten

250mls cream

200mls milk

150g caster sugar

Method

Butter an 18cm oven proof deep sided dish.

Cut croissants in half vertically and then horizontally to create quarters.

Spread each quarter, on the cut side, with Nutella.

Place in dish, four quarters in each layer with the Nutella facing upwards.

In a jug, mix the eggs, cream, milk and sugar.

Pour the egg mix over the croissants making sure they all get covered.

Leave for 1 hour or up to 24 hours in the fridge.

Preheat the oven to 180 degrees Centigrade.

Bake for 45-60mins until golden on top but still squishy in the middle.

 

 

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