Croissant bread-and-butter pudding with marmalade and milk chocolate

Everything about this recipe is amped up. Instead of bread you’ve got croissants, in jam’s place there’s marmalade and let’s not forget the (optional, if you’re mad) chunks of milk chocolate, which miraculously keep their shape in the oven.

Simple but show-stopping is the best way to describe this recipe, perfect if you’ve got sweet-toothed guests for breakfast but don’t fancy faffing about with lots of ingredients.

Croissant bread and butter pudding with marmalade and chocolate

Serves 6-8

You’ll need:

8 croissants

A little salted butter

1 jar orange marmalade

1 large bar Dairy Milk, broken into chunks

400ml milk

200g caster sugar

1 vanilla pod

2 egg yolks

Cut the croissants in half and lay half of them across the bottom of a baking dish, cut side up. Pop under the grill for a few minutes – this will give you a sturdier base later.

Spread a little butter across the tops of your lightly toasted croissants, then smear half a jar of marmalade across them, making sure to get into all the gaps.

Now, stud the base layer with half the chocolate.

Add the top layer of sliced croissants, then do the same again with the marmalade (but reserve one spoonful for the sauce in a bit!) and chocolate.

To make the sauce that this decadent concoction will cook in, pour the milk into a saucepan along with the insides of your vanilla pod and the last spoonful of marmalade, and set to a medium heat.

In a bowl, mix together the sugar and yolks. Then add that to the milk and whisk until thickened.

Pour over the croissants and let sit for 5-10 minutes, before baking in the oven for 20-25 minutes.

Be sure to serve hot, with cream if you’re feeling really naughty.

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