For the best flavour, use Waitrose Pain au Chocolat, which is made with Normandy butter and shot through with rich, dark continental chocolate, in this sensational twist on bread and butter pudding. For a shortcut, use Continental Classics Butter Brioche Rolls, which don't need cutting up.
Pain au Chocolat Pudding
- 300ml milk
- 284ml pot single cream
- 100g golden caster sugar
- 4 medium eggs, beaten
- 50g butter, melted
- 1 pack Waitrose 2 Pain au Chocolat
- 100g Forest Feast Dried Berries & Cherries
- 100g pack Supercook Plain Chocolate Chips
- Preheat the oven to 180°C, gas mark 4. Butter a 25cm shallow ovenproof dish. Pour the milk and cream into a small pan and warm over a medium heat for 3-4 minutes. Whisk together the sugar and eggs in a heatproof bowl, then whisk in the warm milk mixture and melted butter to make a smooth custard.
- Cut each pain au chocolat into 7 slices across the chocolate filling. Arrange the slices overlapping in the dish. Sprinkle with the mixed berries and chocolate chips, then pour over the custard, ensuring everything is well coated.
- Bake the pudding for 25-30 minutes until the custard is set and the top is golden and crisp. Allow to cool slightly for 5 minutes before serving.
- Preparation time: 15 minutes
- Cooking time: 30 minutes to 35 minutes
- Total time: 45 minutes to 50 minutes
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This recipe was first published in November 2003.