Chocolate croissant bread and butter pudding nigella 224159-Chocolate croissant bread and butter pudding nigella

Preheat the oven to 180C/350F/Gas 4 and use some of the melted butter to grease the dish Combine the dried fruit, sugar, lemon zest and spice together in a bowl and toss to mix well Cut each• Preheat the oven to 150°C/Gas mark 2 Cut each pain au chocolat into three equal pieces across widthways and pack them into the ovenproof dish • Pour the milk and cream into a saucepan and bringDelia's Bread and Butter Pudding recipe This traditional English recipe is fragrant, soft, moist, wobbly beneath, and toasted and crunchy on top I would go the whole hog and serve it with some chilled, untreated Jersey cream

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Chocolate croissant bread and butter pudding nigella

Chocolate croissant bread and butter pudding nigella-Bread Pudding Nigella Lawson Transfer to the preheated oven and cook for around 45 minutes or until the pudding is softly set I just made this fabulous yet so simple pudding to use up some homemade challah bread that had gone stale Next time i might have to reduce the bourbon to just 1 tI use a cast iron oval with a capacity of about 500ml/ 2 cups for this Put the sugar

Croissant And Chocolate Bread Pudding The Comfort Of Cooking

100g dark chocolate, chopped 4 egg yolks ¼ cup (55g) caster (superfine) sugar 4 croissants, torn icing (confectioner's) sugar, for dusting Preheat oven to 0°C (400°F) Place the milk, cream and chocolate in a small saucepan over medium heat and cook, stirring, until just below the boil and chocolate is melted and combinedAdd the croissants and chocolate and mix to combine Step 3 Transfer the mixture to the prepared baking dish and bake until set and a knife inserted in the center comes out clean, 30 to 40 minutesFold chocolate chips into croissant mixture Spoon croissant mixture into the prepared muffin cups Bake in the preheated oven until bubbling and golden brown, 35 to 45 minutes Cool pudding for 30 minutes to 1 hour;

I was never really a fan of Bread and Butter Pudding when I was growing up, just the whole idea of soggy bread and milk just turned me right off, crazy I know!Place the egg yolks and sugar in a large heatproof bowl and whisk to combine Gradually whisk the warm milk mixture into the egg mixture to combine Arrange the croissants in a 16cm x 27cm 15litrecapacity baking dish Pour over the chocolate custard and cook for minutes or until golden and just set Dust with icing sugar to serve ServesGrease a 1ltr baking dish Cut the croissants in half lengthways and spread each half generously with cranberry sauce Arrange the croissants in the baking dish and scatter over the cranberries and orange zest Pour the custard over the croissants and leave to stand for 15 mins to absorb Meanwhile, preheat the oven to gas 4, 180°C, fan 160°C

I love bread and butter pudding, whether in it's most traditional form or modernised with trendy ingredients like Brioche or sour cherries My goto recipes are Nigella Lawson's Caramel Crossaint Pudding or Gizzi Erskine's Bailey's Chocolate Croissant Butter Pudding from Gizzi's Kitchen Magic Both recipes feel rather extravagant, but you can never have too muchIngredients 2 stale croissants 100 grams sugar 2 tablespoons water 125 millilitres double cream 125 millilitres full fat milk 2 tablespoons bourbon (or rum) 2 large eggs (beaten)Caramel Croissant Pudding I always think that some of the best recipes come from the thrifty refusal to throw anything away Certainly, I made this one Monday evening because I had two stale croissants left over from the weekend and just knew they could be put to good use

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Cut the croissants in half lengthways and spread each half generously with cranberry sauce Arrange the croissants in the baking dish and scatter over the cranberries and orange zest Pour the custard over the croissants and leave to stand for 15 mins to absorb Meanwhile, preheat the oven to gas 4, 180°C, fan 160°CCroissant Bread Pudding 3 extralarge whole eggs 8 extralarge egg yolks 5 cups halfandhalf 11/2 cups sugar 11/2 teaspoons pure vanilla extract 6 croissants, preferably stale 1 cup raisinsSince then you will be pleased to know that I have given it a try a couple of times and it was the inspiration for this easy Croissant Pudding recipe

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DirectionsPreparation 15 min › Cook 25 min › Ready in 40 min Preheat oven to 180 degrees Celsius ( degrees lower for fan forced) Start by cutting the chocolate croissants in half, ensuring they cover the entire bottom of an ovenproof dish (one layer only) Use the butter/margarine to both grease the dish and spread on the pieces of chocolate croissants targetting the sliced endsDirections Preheat the oven to 350 degrees F Tear the croissants into pieces and put in a small gratin dish;Butter a 25cm shallow ovenproof dish Pour the milk and cream into a small pan and warm over a medium heat for 34 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

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The croissants provide a buttery flakey texture that just melts in your mouth The caramel Buttermilk Syrup that is poured over the top of the bread pudding truly completes the dish!The flavor is absolute perfection!A chocolate twist to the traditional bread and butter pudding would be Delia Smith's chocolate bread and butter pudding the custard is mixed with melted chocolate, Nigella Lawson's chocolate chip bread pudding chocolate chips were scattered all over the sliced bread, and Ainsley Harriott's Chocolate croissant bread and butter pudding the

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Transfer to a plate and sift powdered sugar over eachRich with Nutella, it's a delicious family favourite dessert DH doesn't really eat bread, and I prefer wholemeal, so I often find that there's a chunk of challah languishing in the bread bin a few days after we started itThe Best Croissant Bread Pudding This recipe is easily the BEST bread pudding I have ever made!

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This easy 5ingredient Nutella bread pudding is a lovely, luxurious way to use up stale bread!White bread, chocolate chips, milk, chocolate spread, white bread and 7 more Rum, Raisin And Chocolate Bread And Butter Pudding GoodFood cream, raisins, free range eggs, milk, salt, chocolate, croissants and 4 moreSlice croissants in half, butter one side and spread with raspberry or strawberry jam Arrange in a greased baking dish Whisk together extralarge freerange eggs, vanilla extract, milk, grated lemon zest, then pour the mixture over the croissant slices and top with generous handfuls of frozen mixed berries Bake for 30 minutes, then serve warm

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MethodPrep 15 min › Cook 25 min › Ready in 40 min Preheat oven to gas mark 4/180 degrees Celsius ( degrees lower for fanassisted ovens) Start by cutting the Pain au Chocolat in half, ensuring they cover the entire bottom of the ovenproof dish (1 layer only) Use the butter/margarine for both greasing the dish and spread the remaining Butter on the pieces of Pain au Chocolat, targeting the sliced endsPut the egg yolks in a bowl with the sugar and whisk, slowly adding the chocolate cream to make a custard Step 3 Gradually pour the custard over the pain au chocolat, making sure all the dry bits are coveredPlace the egg yolks and sugar in a large heatproof bowl and whisk to combine Gradually whisk the warm milk mixture into the egg mixture to combine Arrange the croissants in a 16cm x 27cm 15litrecapacity baking dish Pour over the chocolate custard and cook for minutes or until golden and just set Dust with icing sugar to serve Serves

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Butter a 25cm shallow ovenproof dish Pour the milk and cream into a small pan and warm over a medium heat for 34 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 fillingSlice croissants in half, butter one side and spread with raspberry or strawberry jam Arrange in a greased baking dish Whisk together extralarge freerange eggs, vanilla extract, milk, grated lemon zest, then pour the mixture over the croissant slices and top with generous handfuls of frozen mixed berries Bake for 30 minutes, then serve warmPreheat the oven to 170C Grease an ovenproof dish lightly with butter Tip in the stale bread crumbs Toss in the chocolate chips to spread evenly among the bread cubes

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This easy 5ingredient Nutella bread pudding is a lovely, luxurious way to use up stale bread!Cut your croissants in half using a bread knife and place them in an oven safe baking dish In a large bowl, whisk milk, vanilla, sugar and eggs Pour this milk mixture over the croissants and add some chocolate chips Let it sit for one to two hours Preheat the oven to 350F and place the dish on a baking sheetFor the pudding, preheat the oven to 180C/350F/Gas 4 Lay the croissants in an ovenproof dish with the sultanas layered in between, then dot with the softened butter Place the cream, milk and

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Heat oven to 170C/150C fan/gas 3½ Brush the tops of the bread swirls with the marmalade, then bake for 45 mins until the bread has puffed up and the custard is just set Brush with marmalade again for a glossy finish, then serve warm with double creamPreheat the oven to 350 degrees F Grease a pudding dish or a shallow baking dish with the capacity of about 1 1/2quarts with some of the butter Put the raisins in a small bowl, pour the rum overPreheat the oven to 180°C Slice croissants in half, butter one side and spread with raspberry or strawberry jam Arrange in a greased baking dish Whisk together extralarge freerange eggs, vanilla extract, milk, grated lemon zest, then pour the mixture over the croissant slices and top with generous handfuls of frozen mixed berries

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Step 1 Heat oven to 375°F Butter an 8inch square or other shallow 2quart baking dish Advertisement Step 2 In a large bowl, whisk together the egg yolks, milk, cream, sugar, vanilla, salt, and nutmeg Add the croissants and chocolate and mix to combine Step 3Heat the oven to 350 degrees F Lightly oil or butter a 2quart baking dish Slice croissants in half lengthwise then slather one side with Nutella Put the halves back together to make sandwiches and cut into 2inch pieces then add to the baking dish Scatter top with nutsBread Pudding of any kind is my husband's favorite dessert This is one that he loves and it is so easy to make This is also great with a melted chocolate topping I simply melt a package chocolate chip pieces in the microwave and drizzle over the bread pudding when it comes out of the oven It is great either way!

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Heat the oven to 160C/fan 140C/gas 3 Cut each pain au chocolat into 3 pieces and put cut side up in a baking dish they'll fit snugly Put the cream and milk in a pan Bring to just below boiling point, then take off the heat and stir in the chocolate until it dissolves (put back on a very gentle heat if you need to)Allbutter croissants are used instead of bread for an indulgent take on this old fashioned pudding Equipment and preparation for this recipe you will need an ice cream maker and a stick blenderPreheat the oven to 160 ° Butter an ovenproof dish (with a 1 ½ litre capacity, ideally), cut up the pains au chocolat into rough slices of around a centimetre, and arrange in the dish Put the milk and cream into a pan and bring near to boiling point Whisk the egg, the yolks and sugar in a large bowl or measuring jug

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Nigella's Caramel Croissant Pudding from Nigella Express is a delicious variation on a traditional British bread and butter pudding Whilst it is possible to make the pudding in advance it is not something we would particularly advise for a party, as to reheat the whole pudding could cause it to become a little dryGenerously butter an ovenproof dish that measures about x 30cm (8 x 12 inches) Arrange a single layer of croissant chunks, slightly overlapping, in the bottom of the dish Scatter over some ofIngredients 400ml double cream 0ml milk 4 medium freerange egg yolks 23 tbsp caster sugar 50ml Grand Marnier or other orangeflavoured liqueur 8 croissants, split in half 8 tbsp marmalade 100g dark chocolate, chopped

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Delia's Chocolate Bread and Butter Pudding recipe I have to thank Larkin Warren, a wonderful American chef, for her original recipe, which I have adapted It is quite simply one of the most brilliant hot puddings ever invented It's so simple but so good – and even better prepared two days in advance Serve in small portions because it is very richNov 1, Explore Carlene Sapp Kent's board "Bread pudding with croissants" on See more ideas about bread pudding, recipes, pudding recipesRich with Nutella, it's a delicious family favourite dessert DH doesn't really eat bread, and I prefer wholemeal, so I often find that there's a chunk of challah languishing in the bread bin a few days after we started it

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Croissants, croissants, heavy whipping cream, croissants, sugar and 23 more Irish Bread Pudding Mommy Travels eggs, half and half, sugar, unsalted butter, raisins, vanilla and 6 moreIngredients 2 stale allbutter croissants, coarsely torn 1/2 cup sugar 2 tablespoons water 1/2 cup heavy cream 1/2 cup milk 2 tablespoons bourbon 2 large eggs, beaten

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