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Croissant, chocolate and pear pudding

Name: Croissant, chocolate and pear pudding
Yield: 6
Ingredients: 15ml (1 tbsp) butter; 1 pear, peeled, cored and thinly sliced; 3 croissants; 60ml (4 tbsp) Nutella; 50g flaked almonds; 3 extra large eggs; 200ml fresh cream; 60ml (4 tbsp) milk; 30ml (1 tbsp) dark rum; 60ml (4 tbsp) castor sugar; 50g chocolate chips; whipped cream, to serve

October 25, 2017 (Last Updated: February 15, 2019)

Reminiscent of France, this is not your average bread and butter pudding. Instead, we’ used croissants for this recipe. We love the delicious combination of chocolate and pear, it makes a wonderful indulgent dessert. Make this croissant, chocolate and pear pudding when you have guest over as the perfect end to a meal.

Recipe and styling by Nomvuselelo Mncube

Photograph by Dylan Swart

Print Recipe

Croissant, chocolate and pear pudding

Serves: 6

Cooking Time: 1 hr

Ingredients

15ml (1 tbsp) butter
1 pear, peeled, cored and thinly sliced
3 croissants
60ml (4 tbsp) Nutella
50g flaked almonds
3 extra large eggs
200ml fresh cream
60ml (4 tbsp) milk
30ml (1 tbsp) dark rum
60ml (4 tbsp) castor sugar
50g chocolate chips
whipped cream, to serve

Instructions

Preheat the oven to 180˚C. Place a large frying pan over medium-high heat and melt the butter. Fry the pear slices, 5 minutes in total. Remove from pan and set aside in a medium bowl.

Lightly grease a round, ovenproof dish with a diameter of about 16cm, 7cm deep. Set aside until needed. Slice open the croissants and spread Nutella generously inside one of the croissant halves. Sprinkle with the flaked almonds, close the croissants and slice widthways into 2 pieces. Repeat these steps with the remaining croissants. Place the croissant pieces in the greased dish and layer the fried pears among the croissants.

Whisk the eggs, fresh cream, milk, rum and castor sugar in a jug until combined. Pour the mixture over the croissants and allow to rest at room temperature, 10 minutes. Sprinkle over the chocolate chips and bake the pudding, 40 minutes or until the custard has set. Serve with whipped cream.