Croissant, Pear and Chocolate Hazelnut Pudding

Name: Croissant, Pear and Chocolate Hazelnut Pudding
Yield: Serves 4
Ingredients: 3 large eggs; 15 g/½ oz butter, softened for greasing; 100 g/3½ oz Nutella or other chocolate spread (see Ganache); 360 ml/12½ fl oz/generous 1½ cups double (heavy) cream; 4 large croissants, preferably a few days old; a pinch of sea salt; 60 g/2¼ oz/½ cup hazelnuts, toasted and chopped; 125 g/4½ oz/scant ¾ cup caster (superfine) sugar; 1 tsp vanilla extract; 1 x 400 g/14 oz can of pears, drained and sliced

Preparation info

Serves
4

Difficulty
Easy

Appears in

Life's Too Short to Stuff a Mushroom

By Prue Leith

Published 2024

About

This is a seriously good, luxury version of bread-and-butter pudding, and it’s a great way to use up uneaten croissants. You can make it with any leftover bread, but the richer ones, like brioche, panettone and croissant, get the best results.

Ingredients

15 g/½ oz butter, softened for greasing
4 large croissants, preferably a few days old

Dessert
Vegetarian
Leftovers

Method

Heat the oven to 180°C/160°C fan/350°F/Gas 4 and lightly grease an approximately 20x28cm/8x11¼in baking dish with the butter.
Cut the croissants in half horizontally and spread one cut side each with Nutella or other chocolate spread. Us