Turn your leftover pain au chocolat into a deliciously creamy bread and butter pudding. The buttery layers soak up a rich custard, baking to a golden perfection and offering a decadent treat that’s sure to impress!
Add the ingredients to your round for a perfect festive morning!
Ingredients
- Butter
- 6 Pain Au Chocolat
- 4 Egg Yolks
- 3 Tbsp Caster Sugar
- 300ml Milk
- 300ml Double Cream
- 1 Tsp Vanilla Extract
Method
- First, preheat the oven to 180°C/160°C fan/gas mark 4 and lightly grease an ovenproof dish, setting it aside.
- Next, slice the pan au chocolat into thirds and fit them neatly into your dish.
- In a large bowl, whisk the egg yolks and sugar together until the mixture becomes pale and smooth.
- In a saucepan, gently heat the milk, cream, and vanilla extract until it reaches a simmer. Be careful not to let it boil, as this can cause the mixture to curdle.
- Gradually whisk the hot milk mixture into the egg yolk and sugar mixture. Once well combined, pour the custard over the pain au chocolat, allowing it to soak for 15-20 minutes so the bread absorbs the liquid.
- Sprinkle a little sugar over the top for added sweetness. Bake in the preheated oven for about 25 minutes, or until the top is golden and the custard is set.
- Serve warm and cozy, and enjoy each bite as the flaky, buttery layers of pain au chocolat meet the creamy, rich custard. It’s like a little hug on a plate; perfect for sharing (or not)!
