What do you cook when it’s raining hard outside and you don’t want to travel further than your living room? Here’s a super easy and turbo version of a very old classic dessert, bread and butter pudding. It’s called… the Zillion Calorie Croissant Custard Pudding. I just made that up…
But if you invite your friends over, that will reduce the calorie load. Possibly. I swore I wouldn’t do recipes on this blog, because many other gal pals – foodie experts Caterina, the two Marias, Mariana and Georgia – do this every day and much better than I can. But I’m breaking the promise for once, because it is a cold, grey, and drizzling day and comfort food is top of the Must Have list.
6 plain croissants
1 cup dark chocolate chips
2 organic, free-range eggs
2 cups single cream
1 and a half cups low-fat milk (token gesture)
1 tsp vanilla essence
1 cup flaked almonds
200gm low-fat ricotta (another token gesture)
2 tablespoons brown sugar
1 tablespoon of butter
Heat the oven to 180 deg C, that’s about 350 Fahrenheit I guess. Use the butter to grease the pan. Cut the croissants into thick slices and arrange in the container. Whisk the cream, milk, vanilla and eggs well in a bowl. Place dollops of the ricotta in between the croissant slices. Pour the mixture over the top, sprinkle chocolate chips, evenly shake the sugar over the top then add flaked almonds to cover the lot. Bake for 30 minutes. Serve warm, in front of a roaring fire. A dessert wine such as chilled prosecco would be a perfect match. Et voila! Kali orexi, bon appetit!