Croissant Bread and Butter Pudding with Chocolate Chips & Pecan Nuts

We don’t always think of different foods as being in or out of fashion, either a la mode or dastardly dreary. But maybe, like me, you’ve been quietly pleased to see a few good old fashioned staples getting a bit of a facelift lately? Real classics like Bread & Butter Pud, and the ultimate in comfort food, Rice Pudding, have both been in the spotlight, and I just couldn’t ignore the proverbial bandwagon. So coming up are my twists on two classics… (check back for the rice pudding soon)

Croissant Bread and Butter Pudding with Chocolate Chips and Pecan Nuts
Serves 4 | Preparation time 15 minutes | Baking time 25-30 minutes

WHAT YOU’LL NEED
4 croissants (I used ones with added toasted almonds)
1 Tbsp butter
100g dark chocolate chips (a good handful)
100g roughly chopped pecan nuts (a good handful)
1 Tbsp light brown sugar
2 eggs
1 Cup milk
1 tsp vanilla extract
Pinch each of nutmeg and cinnamon

[Double thick cream / custard for serving]

WHAT TO DO
1. Pre-heat oven to 180C. Cut each croissant in half, along both the width and then the length (so you get 4 pieces from each croissant) and butter each of the cut sides. Layer the slices in a medium-sized ovenproof dish, or individual ramekins. Scatter with the chocolate chips, pecan nuts and then finally the sugar.

2. In a mixing bowl or measuring jug, lightly whisk the eggs and then add the milk, vanilla, nutmeg and cinnamon. Pour the liquid over the bread slices. Sprinkle with the sugar and bake for 25-30 minutes (or about 20 minutes if using individual ramekins).

3. Remove from the oven and serve as soon as possible with the cream/custard.