What do you do when you have bought too many French pastries?
Or when you have leftover homemade croissants?
You make croissant puddings, of course. And then if you’re anything like me, you eat them for breakfast.
This is one of my absolute favourite recipes.
It is so quick and easy to make and is always, always, always delicious. The layers of croissants, Nutella and custard are just heaven.
I’ve been baking with custard quite a bit while I’ve been in Poland, and have been making lots of pies. But you’ll hear all about that in later posts.
Now go and make some Nutella croissant puddings. I dare you not to eat them all at once.
NUTELLA CROISSANT PUDDINGS
Adapted from Masterchef.
2 croissants
1 egg
2 egg yolks
1/4 cup sugar
300ml cream (I used light cream)
1 jar of Nutella (you won’t need the whole jar)
Preheat the oven to 180 C. Get out 6 muffin cases. If you don’t have any, grease 6 ramekins or muffin tin holes with butter.
Cut the croissants into 1 inch pieces. Set aside.
In a large bowl, whisk the egg, egg yolks and sugar together until well combined. Whisk in the cream.
Add the croissant pieces to the custard mixture and mix them through so they soak up the custard.
Put about 1 1/2 tablespoons of soaked croissants into the bottom of your muffin cases or ramekins. Top with 2 teaspoons of Nutella.
Divide the remaining croissant mixture, including the liquid, between the muffin cases. Top with another teaspoon of Nutella.
Place the muffin cases on a baking tray and bake for 30-40 minutes, until the custard is set. Makes 6 individual puddings.
