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Chocolate Croissant Bread And Butter Pudding

  • 8
Chocolate Croissant Bread And Butter Pudding

A rather divine twist on an old favourite, perfect for winter entertaining.


  • ½ cup raisins
  • ¼ cup Grand Marnier (orange liqueur) or brandy
  • 1 cup milk
  • ½ cup cream
  • 150 grams dark chocolate, broken into even-sized pieces
  • 4 large croissants
  • 4 eggs
  • ½ cup caster sugar
  • icing sugar

Grand Marnier Sauce

  • ¼ cup Grand Marnier (or use brandy )
  • ¼ cup sugar
  • ¼ cup cream
  • ½ cup freshly squeezed orange juice
  • 2 grated rind, oranges
  • 2 tblsp golden syrup


  1. Soak the raisins in the Grand Marnier for 30 minutes.
  2. Heat the milk and cream to scalding point and add the chocolate. Stir until the chocolate has dissolved.
  3. Pull the croissants to pieces and place in a large bowl with the chocolate milk.
  4. Beat the eggs and sugar until thick and mix into the croissant mixture with the raisins.
  5. Spoon into 8 well-greased individual 3/4 -cup ramekin dishes.
  6. Bake in a bain marie (see Chocolate Terrine Cook\'s Tip) at 160°C for 40 minutes or until set.
  7. Serve dusted with icing sugar and a good pouring of Grand Marnier Sauce

Grand Marnier Sauce

  1. Put all the ingredients into a saucepan and heat gently until combined.

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