Croissant pudding with chocolate and maple syrup

Breakfast Desserts

Servings

3-4

Preperation

10 minutes

Cooking

25 minutes

Waiting

10 minutes

4 butter croissants 3 eggs 200 ml milk 200 ml heavy cream 50 g sugar 1 tsp vanilla extract 100 g milk and white chocolate (chopped into small pieces) 30 ml maple syrup for serving

Line a small rectangular baking dish with parchment paper (or any small dish, e.g., 20x20 cm square).

Cut the croissants into large pieces and place them in the dish.

In a bowl, whisk the eggs, milk, heavy cream, sugar, and vanilla. Pour the mixture over the croissants, ensuring they are well-covered.

Sprinkle the chopped chocolate over the croissants and make sure it gets inside as well.

Let the croissants soak in the mixture for 10 minutes.

Preheat the oven to 180°C and bake for 25 minutes, until the top is slightly golden and the mixture has set.

Serve warm with maple syrup drizzled on top.

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