Baked Pain Au Chocolat Pudding
A warm festive dessert made from pain au chocolat and delicately spiced vanilla custard topped with crunchy caramelised cinnamon sugar.
Equipment
- 1 knife
- 1 baking dish
- 1 pestle and mortar
Ingredients
- 9 pain au chocolat
- 300 ml (1.3 cups) double cream
- 300 ml (1.3 cups) full-fat milk
- 6 eggs
- 100 grams (0.5 cups) golden caster sugar
- 1 teaspoon vanilla essence
- 1 teaspoon ground nutmeg
To finish
- 2 tablespoon butter
- 2 tablespoon golden caster sugar
- 1 teaspoon ground cinnamon
Instructions
- Slice each pain au chocolate horizontally into three pieces and arrange them cut side facing up in a lightly greased baking dish.
- In a large mixing bowl, whisk the eggs and then add the milk, cream, sugar, vanilla essence and nutmeg.
- Pour the vanilla custard mixture over the pain au chocolat and place it in the fridge to soak for two hours.
- Preheat the oven to 180 degrees Celsius/350 degrees Fahrenheit.
- Bake the pain au chocolate bread and butter pudding for 30 minutes, then take it out of the oven.
- Spread butter across the top of the pain au chocolat dessert and mix the remaining sugar and cinnamon together before sprinkling it on top.
- Bake for a further 10 minutes until the top of the pain au chocolat bread pudding is crunchy and the custard mixture is cooked.
- Serve with a scoop of vanilla ice cream and a light dusting of cinnamon.
Video
Nutrition
Calories: 481kcalCarbohydrates: 35gProtein: 10gFat: 29gSaturated Fat: 16gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gTrans Fat: 0.01gCholesterol: 175mgSodium: 61mgPotassium: 121mgFiber: 0.1gSugar: 46gVitamin A: 642IUVitamin C: 0.2mgCalcium: 81mgIron: 1mg
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