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.
1 large mixing bowl
1 baking dish
1 pestle and mortar
1 measuring jug
- 9 pain au chocolat
- 300 ml double cream
- 300 ml full-fat milk
- 6 eggs
- 100 grams golden caster sugar
- 1 teaspoon vanilla essence
- 1 teaspoon ground nutmeg
- 2 tablespoon butter
- 2 tablespoon golden caster sugar
- 1 teaspoon ground cinnamon
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.
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