dessert
:3 course of course
Chocolaty Bread & Butter Pudding
Serves 6-8
Savour by Marc Hirschowitz, Karen Aslfine, Estelle Sacharowitz, published
by Struik Random House and distributed in New Zealand by New Holland, $55.
Ingredients 6-8 croissants, cut in half lengthways through the middle 200 g Nutella® or any praline chocolate spread 4 eggs
½ cup sugar 1 cup water a pinch of salt 2 cups fresh cream
104 | www.hermagazine.co.nz
1 Tbsp ground cinnamon 80 g good-quality chocolate, grated Method 1. Preheat the oven to 180 °C. Grease a 28 x 15 cm pie dish. 2. Lightly toast the croissants and spread with the Nutella. 3. Arrange the croissants upright in the dish (do not lie them flat). 4. Beat the eggs with the sugar and water.
Add the salt. 5. Lightly beat the cream and fold into the egg mixture. Spoon the mixture over the croissants. 6. Sprinkle with the cinnamon and top with the grated chocolate. 7. Bake for 50-60 minutes until the custard has set, but is still moist. This is delicious served with chocolate sauce, such as the chunky rocky road fudge sauce.
