Reminiscent of France, this is not your average bread and butter pudding. Instead, we’ used croissants for this recipe. We love the delicious combination of chocolate and pear, it makes a wonderful indulgent dessert. Make this croissant, chocolate and pear pudding when you have guest over as the perfect end to a meal.
Recipe and styling by Nomvuselelo Mncube
Photograph by Dylan Swart
Croissant, chocolate and pear pudding
- 15ml (1 tbsp) butter
- 1 pear, peeled, cored and thinly sliced
- 3 croissants
- 60ml (4 tbsp) Nutella
- 50g flaked almonds
- 3 extra large eggs
- 200ml fresh cream
- 60ml (4 tbsp) milk
- 30ml (1 tbsp) dark rum
- 60ml (4 tbsp) castor sugar
- 50g chocolate chips
- whipped cream, to serve
Preheat the oven to 180˚C. Place a large frying pan over medium-high heat and melt the butter. Fry the pear slices, 5 minutes in total. Remove from pan and set aside in a medium bowl.
Lightly grease a round, ovenproof dish with a diameter of about 16cm, 7cm deep. Set aside until needed. Slice open the croissants and spread Nutella generously inside one of the croissant halves. Sprinkle with the flaked almonds, close the croissants and slice widthways into 2 pieces. Repeat these steps with the remaining croissants. Place the croissant pieces in the greased dish and layer the fried pears among the croissants.
Whisk the eggs, fresh cream, milk, rum and castor sugar in a jug until combined. Pour the mixture over the croissants and allow to rest at room temperature, 10 minutes. Sprinkle over the chocolate chips and bake the pudding, 40 minutes or until the custard has set. Serve with whipped cream.